Raspberry and custard ice cream
Serves: 4 Prep time: 10 minutes, plus freezing
450g/1lb raspberries, plus a few to garnish 4 tbsp artificial sweetener 510g/1lb 2oz Jell-O Vanilla Pudding Snack Pots, Sugar Free 1cup/200g/7oz fat free plain yogurt mint leaves, to garnish
1. Place the raspberries and sweetener in a food processor and blend for a few seconds until roughly puréed.
2. Place the custard in a freezer-proof container, stir in the yogurt and raspberry mixture, and freeze for 2–3 hours, lightly beating every 30–40 minutes, until the ice cream is set.
3. Remove the ice cream from the freezer and leave at room temperature until soft enough to scoop. Divide the ice cream between four serving bowls and serve garnished with raspberries and fresh mint leaves.
Tip: Suitable for home-freezing.