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Peach, Apricot and Raspberry Float with Frozen Greek Yoghurt

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

And the rest...

  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.

And the rest...

And the rest...

1 Review

  • D


  • Average per serving
  • Calories 207.0kCal
  • Fat2.0g
  • Saturated1.4g
  • Salt0.2g
  • Carbohydrates40.6
  • Sugar38.8g
  • Protein5.4g
  • Fibre2.4g