- frozen fruit (raspberries or strawberries are best) 500g
- Dorset Strained Yoghurt 120g
- agave nectar or honey 3tbsp
- lemon juice 1tbsp
Add the frozen fruit, agave nectar (or honey), yoghurt and lemon juice to the bowl of a food processor.
Process until creamy, about 5 minutes.
You can adjust the ratio of fruit to yoghurt according to taste. The suggested ratio here makes for more of a sorbet.
Serve the frozen yoghurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.