Raspberry Puree:
1/2 punnet of raspberries
1 tablespoon of icing sugar
In a bowl mix together raspberries and icing sugar until a puree consistency.
Decorations:
6 mint thins, cut in half.
Fresh raspberries
Icing sugar, dusting
Ice Cream:
400g frozen raspberries
350g thick vanilla yoghurt, really cold
50g icing sugar
Add the frozen raspberries, vanilla yoghurt and icing sugar to a food processor and whizz for 30 seconds to 1 minute - ice cream done.
Layer in a dessert glass - ice cream, raspberry puree, top with mint thins, fresh raspberries and icing sugar.
Enjoy!
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