Ingredients:

• 70ml Coole Swan
• 340g Greek Yoghurt
• 30g Icing Sugar
• 2 Punnets Fresh Raspberries
• 2 tbsp Caster Sugar
• 10ml Lemon Juice

Method

• Mix the greek yoghurt, icing sugar and Coole Swan together in a bowl.  Place the mixture  in a container in the freezer for 8 hours (mixing with a fork every few hours to break down the ice crystals.)
• In a bowl mix half the raspberries with the caster sugar and lemon juice and muddle them using the back of a fork and set aside.
• To assemble, spoon the frozen Coole Swan yoghurt into prepared cold glasses, spoon on the raspberry coulis and top with fresh raspberries