Recipes: Pineapple frozen yogurt & raspberry sorbet

Bring that summer holiday feeling a little closer to home with these easy-to-make low-fat sorbets

• 1 small ripe pineapple , about 350g
• 125g caster sugar plus 1 tbsp
• 500ml natural yogurt
• 2 limes , zested and juiced
• 10g mint

RASPBERRY SORBET

• 200g caster sugar
• 500g raspberries

  

  1. Heat the oven to 120C/fan 100/gas 1/2. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.
  2. To make the pineapple yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice-cream maker, churn until thick and then freeze.
  3. To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice-cream maker, churn until thick then freeze.
  4. To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.

  314 kcalories, protein 5,7g, carbohydrate 74,6g, fat 1,2 g, saturated fat 0,5g, fibre 2,8g, salt 0,18 g