This frozen yoghurt, exotically flavoured with rosewater and crème de cassis, is much lower in sugar than bought frozen yoghurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and sprigs of mint.
4 tablespoons seedless raspberry conserve
2 tablespoons rosewater
2 tablespoons crème de cassis (optional)
2 cups Greek-style yoghurt
3 tablespoons icing sugar, or to taste
24 raspberries, about 100g, to decorate (optional)
fresh mint leaves to decorate (optional)
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Place the raspberries in a medium saucepan and add the raspberry jam. Warm over a low heat for about 5 minutes or until the raspberries are pulpy, stirring occasionally.
Press the raspberries and juice through a nylon sieve into a bowl; discard the seeds in the sieve. Stir in the rosewater and crème de cassis, if using. Whisk in the yoghurt until smoothly blended. Taste the mixture and sweeten with the icing sugar.
Pour into an ice-cream machine and freeze according to the manufacturer's instructions. When you have a smooth and creamy frozen mixture, spoon it into a large freezerproof container. Freeze for at least 1 hour. If you do not have an ice-cream machine, pour the mixture straight into a large freezerproof container and freeze for 1 hour or until set round the edges. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yoghurt has a smooth consistency, then leave it to freeze for at least 1 hour.
If storing in the freezer for longer than 1 hour, transfer the frozen yoghurt to the refrigerator 20 minutes before serving to soften slightly. Decorate with raspberries and mint, if desired.
Although Greek-style yoghurt is regarded as very rich and creamy-tasting, it has just 106 kilojoules per level tablespoon, while thickened cream has an 293 kilojoules for the same amount.