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Raspberry ice cream

Ingredients for 1 liter:
3 tbsp lemon juice
100 gr SweetLife Xylitol
500 gr frozen raspberries, defrosted
200 ml whipped cream
300 ml Greek yoghurt
1 liter freezer resistant container

Heat the lemon juice and SweetLife Xylitol in a saucepan until the xylitol is completely dissolved.

Grind the raspberries with the syrup in a blender until smooth. Pour this into a large bowl.

In the meantime, whip the cream until half stiff and add it to the raspberry puree together with the yogurt. Mix this lightly.

Pour this into a large container and place it in the freezer. Let this stiffen in the freezer for 30 minutes.
Mix the ice cream again and repeat this every hour for 3 hours. Then leave it in the freezer for another 3 hours before serving.

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