Eva Humphries, otherwise known as the Wholefood Warrior, is a Nottingham based food-blogger positively bursting with scrummy and nutritious recipe ideas!
From the moment we stumbled across her blog we fell head over heels in love. We just had to see what she could whip up with some of our seeds, and we were so excited when she agreed to experiment for us!
This month she has created a super-simple and berry-licious frozen yoghurt recipe – the perfect dessert for cooling off in the summer sun. We challenge anyone to be able to create something as velvety smooth, creamy and wholesome in under 120 seconds!
If you love this recipe as much as we do and are looking for more, then visit Eva’s blog at www.wholefoodwarrior.co.uk/ or follow her on Twitter @wholefwarrior.
“Now that summer is finally here, it’s time for some frozen treats.
This two minute raspberry frozen yoghurt recipe is perfect if you aren’t keen on the added sugar but still want a tasty, cooling dessert. Blending yoghurt with frozen raspberries creates an “instant” ice cream that isn’t just delicious but also nourishing. It relies on the natural sweetness of berries, alongside a small amount of honey or maple syrup.
Top with Super Berry seeds for some crunch and an added nutrient boost.”
INGREDIENTS (for 4 scoops)
100g of organic natural yoghurt
1.5 cups of frozen raspberries
2 tablespoons of maple syrup or honey
2 tablespoons of Super Berry seeds
Blend the yoghurt, raspberries and maple syrup in a high-speed blender until smooth.
You may need to scrape down the side of the blender with a spoon a few times to turn the mixture.
Top with the Super Berry seeds.
Mrs Munchy’s Top Tip:
“If you buy loads of berries you can store them in a container and throw them in the freezer ready for you to use in an instant! Whizzed up frozen berries & yoghurt are a great treat for breakfast too!”