Raspberry and Toasted Hazelnut Greek Yoghurt Parfait
This is so easy and you don’t even need an ice cream churner, you can simply freeze in a container in your freezer compartment.
400g Greek Style Natural Yogurt. I love Glenisk.
150g Fresh raspberries
30g toasted chopped Hazelnuts
Gently mash the raspberries with the sugar then fold into the yogurt.
Sprinkle half the hazelnuts into the container you are going to freeze the mixture in, pour the yogurt raspberry mix on top of them, cover with a piece of parchment and freeze. This will take about 1-2 hours, after an hour, stir gently to break up any ice crystals, sprinkle over the rest of the hazelnuts and continue to freeze until firm.
Serve with a few extra raspberries.