Raspberry cassata loaf
Time to make: 3 hrs 15 mins , plus 2 hrs freezing
(at time of publication)
Nutrition Info.(per serve)
250g raspberries, partially frozen
300g plain low-fat yoghurt
2 tablespoons maple syrup
1/3 cup pistachios, chopped
1/2 cup freeze-dried blackcurrants (we used Viberi)
25g dark chocolate, grated or in chocolate curls, to serve
fresh raspberries and mint sprigs, to serve
Total fat 4g
Saturated fat 1g
Dietary fibre 1g
1 Place the raspberries and yoghurt in a blender and process until smooth. Stir in the syrup, the pistachios (reserving a tablespoon for decoration) and blackcurrants.
2 Spoon into a freezer-proof loaf tin and freeze until set. Remove from the freezer for 10 minutes before turning out.
3 Sprinkle with chocolate and pistachios. Decorate with fresh berries and mint.
Make it gluten free: Check chocolate is gluten free.
- If you’re not using frozen fruit, use the freshest possible.
- The ice cream can be made in an ice cream maker or by the more traditional method of part-freezing the mixture, whisking and returning it to the freezer. This creates a more velvety texture.