Sensational low-sugar raspberry frozen yogurt

A cool treat on a hot day! Who doesn't love that? But all that sugar isn't good for you, especially if blood sugar control is an issue. This sensational frozen yogurt is exotically flavoured with rose water and much lower in sugar than the store-bought kind. So when the temperature soars, serve it in a cone or sundae glasses.

Preparation time: 15–20 minutes (plus freezing)
Serves: 8

• 500 g (1 lb.) raspberries, fresh or frozen
• 60 ml (4 tbsp.) seedless raspberry jam
• 30 ml (2 tbsp.) rose water (optional)
• 500 g (16 oz.) plain non-fat yogurt
• 45 ml (3 tbsp.) confectioners' sugar (or to taste)
• Raspberries to garnish
• Fresh mint leaves to garnish

With an ice cream machine

1. Put the raspberries into a pot and add the raspberry jam. Warm over a low heat until the raspberries are pulpy, stirring occasionally, about 5 minutes.
2. Press the raspberries and their juice through a sieve into a bowl; discard the seeds in the sieve. Stir in the rose water, if using. Whisk in the yogurt until smoothly blended. Taste the mixture and sweeten with the sugar.
3. 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 rigid, freezer-proof container. Freeze for at least 1 hour.

Without an ice-cream machine

1. Pour the mixture from Step #2 above straight into a large freezer-proof container and freeze until set around the edges, about 1 hour.
2. Beat the chilled mixture until smooth, then return it to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yogurt has a smooth consistency.
3. Leave it to freeze for at least one more hour.

If storing in the freezer for longer than one hour, transfer the frozen yogurt to the fridge 20 minutes before serving to soften it slightly.

• When serving the frozen yogurt, you can decorate it with raspberries and mint.

Raspberries are an excellent source of vitamin C, whether fresh or frozen.

• If freshly picked, they may contain more vitamin C. If store-bought it's not always easy to tell how long fruit has been sitting on the shelf. The vitamin C content tends to decrease steadily after picking.
• Frozen fruits are usually processed immediately after picking. As such, they may potentially be a richer source of this important vitamin.

Each serving provides:

• Key nutrients: 80 calories; 5 calories from fat; 0 g fat; 0 g saturated fat; 0 g trans fat; 3 g protein; 18 g carbohydrates, 4 g fibre and 35 mg sodium.
• Blood pressure nutrients: 17 mg vitamin C; 10 mg magnesium, 86 mg potassium and 87 mg calcium.

To further reduce the amount of sugar in the recipe, simply replace (to taste) the confectioners' sugar with an artificial sweetener.

If you'd like something other than raspberries, mango is an excellent alternative.

• Simply replace the raspberries and jam with two cans of mangoes, drained and pureed. There should be no need to sweeten the mixture.

Making homemade frozen yogurt has never been easier! Give this recipe a try and surprise your family with a healthy dessert that tastes great.