- 70ml Coole Swan
- 340g Greek Yoghurt
- 30g Icing Sugar
- 2 Punnets Fresh Raspberries
- 2 tbsp Caster Sugar
- 10ml Lemon Juice
- 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
The story behind “Raspberry and frozen Yoghurt Shooters”
Refreshingly smooth and bursting with flavour, Coole Swan Raspberry Frozen Yoghurt Shooters are the perfect dessert on a sunny summer’s day.