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Author Notes: My teenage daughter recently toured west coast colleges and called me up, breathlessly on the 2nd day , declaring Cal Berkeley, to be the college for her . Why ? Because she had just eaten the best meal of her life followed by the most "insane" rose- flavored vanilla raspberry swirl ice- cream. Needless to say, while advising her that local restaurants should not be at the most important criteria in choosing a college ( proud as I am of the foodie I have produced ) I set out to recreate this ice- cream which I turned into frozen yoghurt, to serve her in the hope that she would always remember that good food is never from home. —foodfanatic
pint Fresh raspberries
teaspoon Rose water
cups Organic vanilla yoghurt
- Purée raspberries in a food processor with the rosewater. Fold into the yoghurt. ( If you give yoghurt a quick whisk before you will be able to create a beautiful swirl ). I didn't so I had whisk until smooth. Either way, the color is gorgeous . Freeze for 2 hours, then process in a food processor and freeze again or pour into popsicle molds and then freeze .
- I serve this 2 ways (I will submit 2 photographs )I use a small ice cream scoop to scoop balls of the frozen yoghurt into bowls or these great chocolate cups I found and sprinkle with raspberry sugar and black sesame seeds. Or I fill ice- cream popsicle molds and freeze.
- To make the raspberry sugar, blitz the sugar cubes and raspberries in a mini food processor.
- This recipe was entered in the contest for Your Best Raspberries