For a deliciously refreshing, healthy summer treat, you can’t beat this scrumptious bowlful!

Preparation Time: 10min plus freezing
Cooking Time: 7-8min
Makes: 1 litre

Vegetarian, Gluten free

1. Preheat the oven to 200^oC, gas mark 6.
2. Mix together the yogurt and 2tbsp honey. Transfer to a freezer-proof container and place in the freezer for 2 hours.
3. Meanwhile, mix together the walnuts, remaining honey and oil and spread out onto a parchment lined baking tray. Bake for 7-8min until golden, then allow to cool completely. Reserve some clusters for garnish.
4. Place the raspberries in a small saucepan with 1tbsp water and cook gently for 4-5min until a pulp is formed. Allow to cool completely, then press through a sieve and discard the pulp.
5. Stir the yogurt and freeze for a further 2 hours. Stir again with a fork to mash down any large ice crystals and stir in the chopped caramelised walnuts. Gently stir in ¾ of the raspberry sauce to create a marbled effect and freeze again for 2 hours or until needed.
6. Remove from the freezer 20-30min before required. Serve sprinkled with reserved walnut clusters.

Cook’s tip

Try using strawberries or blueberries instead of raspberries.

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