I can’t wait to have lots of fun with this recipe over the summer with frozen mango and frozen pineapple instead of the berries for a tropical touch but this recipe is the perfect one to start with!
Blend half of the coconut yoghurt (125g) in a food processor with the frozen raspberries until well blended and sorbet-like.
Divide the coconut and raspberry sorbet into two bowls and add the remaining coconut yoghurt between the two bowls, on top of the sorbet.
With the end of a spoon or a knife, gently mix the coconut and raspberry sortbet with the yoghurt together so you get a marble effect. A few gentle stirs should be perfect.
Sprinkle fresh raspberries and blanched almonds on top and enjoy straight away!
By Jess, graze nutritionist.
Our nutritionist extraordinaire, Jess trained at the Institute for Optimum Nutrition and is a registered practitioner with the British Association for Applied Nutrition & Nutritional Therapy. She's the creator of our health badges, to help you choose the snacks and boxes that are right for you. Check out everything from Jess on our blog, with recipes and tricks to help you keep making better choices, or go to her website at jessntom.com for even more.
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