- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 3 h 15 m
- Serves
- 8-10
Ingredients
- 2 1⁄2 cups
- Siggi’s 3.25% vanilla skyr yogurt
- 650 g
- 1 1⁄2 cup
- raspberries
- 375 ml
- 2 tbsp
- honey
- 30 ml
- 1⁄3 cup
- raspberry purée
- 80 ml
- 1⁄4 cup
- pistachios
- 60 ml
- 1⁄4 cup
- coconut shavings
- 60 ml
Directions
Step 1
Add skyr yogurt, 1 cup (250 ml) of raspberries and honey to a blender. Blend 30 seconds.
Step 2
Line a 13" x 10" (33 cm x 25 cm) rimmed baking sheet with plastic wrap. Spread the blended mixture evenly over the baking sheet. Drizzle with raspberry purée.
Step 3
Using the tip of a small knife, make swirling movements in the mixture to create a marbled effect. Sprinkle with remaining raspberries, pistachios and coconut shavings.
Step 4
Place in the freezer for 3 to 4 hours.
Step 5
Unmould and break into large pieces using your hands. Store in an airtight container in the freezer.
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