1. Rinse the lime thoroughly, grate about 1 tsp of zest finely, halve it, and squeeze out the juice. Measure the lime juice and, if necessary, top up with water to 75 ml.
2. In a pot, bring the lime juice together with sugar and lime zest to a boil. Let it bubble for approx. 2 minutes, then remove from the heat and let it cool down.
3. Wash the raspberries thoroughly and sort out any bad ones if necessary. Puree them in a tall container. In a separate bowl, whip the cream stiff using a hand mixer and a whisk.
4. Mix the raspberry puree with yogurt and lime syrup. Then add it to the cream, gently fold it in, and pour the mixture into a shallow dish. Freeze for approx. 3–4 hours, stirring with a fork every 30 minutes after the first hour to keep the ice crystals small.
5. Decorate and serve the yogurt raspberry ice cream as desired. Enjoy!
Nutrition per serving
kcal: 169
Protein: 4 g · Fett/Fat: 8 g · Carbs: 23 g
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