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PEACH, APRICOT AND RASPBERRY FLOAT WITH FROZEN GREEK YOGURT

  • 5.0 Star
    rating
  • Timer Prep 10 min
  • Chart 207.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Make a raspberry coulis.
  2. 2 In a food processer, whizz the raspberries and icing sugar until smooth.
  3. 3 Pass through a fine sieve and refrigerate until ready to use.
  4. 4 To make the floats, divide the coulis among 4 chilled glasses, drizzling it down the sides.
  5. 5 Mix together the juice and sparkling water in a jug and pour into the glasses, creating a colour contrast between the juice and coulis.
  6. 6 Don’t stir, so you keep the swirls.
  7. 7 Top each with a scoop of frozen yogurt and garnish with raspberries and mint, if you like.
  8. 8 Serve immediately.

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