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Welcome to our latest Slimming World recipe and today on our podcast we are sharing with you our Slimming World raspberry yoghurt ice cream pots.
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5 from 1 vote

CT FM 025: July Foods In Season

Prep Time5 minutes
Total Time5 minutes
Servings: 4
Calories:

Ingredients

Instructions

  • In a blender add to it 50g of the raspberries along with the stevia and blend until smooth and put to one side.
  • In a mixing bowl add the soft cheese, caster sugar, Greek yoghurt and the vanilla essence and using a hand mixer, mix until light and creamy.
  • In plastic (or glass) sundae containers, spoon in the yoghurt mixture and the raspberry mixture, taking it in turns and making it look pretty.
  • Freeze it for 4 hours and then serve with fresh raspberries on top.

Notes

A plan B that I like is to put it into lolly moulds and then you have delicious summer lollies for the kids.
You can also have this as a trifle layer instead of freezing it.
It also comes out as really pretty ice cream chunks if you freeze it in cupcake cases.
From a Slimming World point of view, it is just 3 Syns for all four pots for the sugar and then ¼ of a healthy extra A for the soft cheese.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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