Frozen yogurt with raspberries and kiwi

Ingredients for 4 servings:

• 500 ml yogurt, 1.5% fat
• 50 g honey
• 1 packet of vanilla sugar
• 100 ml cream
• 3 large kiwis
• 300 g raspberries
• 3 dashes lime juice
• 100 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

simple and vegetarian

Combine the low-fat yogurt and cream in a bowl and mix until creamy. Meanwhile, gradually add the honey. Once the mixture has a creamy consistency, stir in the vanilla sugar. Add a splash of lime juice to the mixture. This mixture can now be poured into the ice cream maker. If you don’t have an ice cream maker, place the mixture in the freezer for 4 hours, stirring every 20-30 minutes to prevent large ice crystals from forming. While the frozen yogurt is freezing, prepare the kiwi and raspberry sauces. For the kiwi sauce, peel the kiwis and then puree them finely. Then sieve the kiwi seeds out of the puree. Then add 50g of sugar and a splash of lime juice to the sauce. For the raspberry sauce, also puree the raspberries finely. Pass the fruit puree through a sieve to remove the seeds. Add a splash of lime juice and 50g of sugar. Once the frozen yogurt has set, divide the ice cream into two equal portions. Mix one portion with the raspberry sauce and the other with the kiwi sauce. Layer the two ice cream flavors in a tub to create a two-colored mixture. Then, place the frozen yogurt back in the freezer for another 4 hours until it has completely set. Remove the frozen yogurt from the freezer 10 minutes before serving to allow it to become creamy.