| | Frozen lamingtons with raspberries
Frozen lamingtons with raspberries
Frozen lamingtons with raspberries 4.3-5 9
  • Calories: 2274 kj
  • Fat: 29g
  • Carbohydrates: 50g

How to Make:

  1. Place sugar and 150ml water in a small pan over medium-high heat. Bring to the boil, then cook, stirring, for 2-3 minutes until sugar has dissolved. Remove pan from heat and allow sugar syrup to cool.
  2. Whisk the yoghurt, cocoa powder and cooled sugar syrup together, then churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times.) Transfer ice cream to a 16cm square container and freeze for 2-3 hours until firm.
  3. Meanwhile, for the berry sauce, whiz 100g berries with the icing sugar in a blender until smooth. Pass through a sieve into a jug, pressing down on the solids to extract all the liquid. Stir in liqueur and set aside.
  4. Use a sharp knife dipped in hot water to cut the ice cream into 6 equal squares. Dip each square in a little liqueur and coat in desiccated coconut on all sides. Top lamingtons with a little shredded coconut and serve with remaining berries and berry sauce. Frozen lamingtons will keep covered in the freezer for up to 4 days.
Time for preparing:
6 min.


  • 150g caster sugar
  • 750g low-fat Greek yoghurt
  • 2 tablespoons cocoa powder, sifted
  • 2 1/4 cups (200g) desiccated coconut
  • 1 tablespoon shredded coconut
  • Berry sauce
  • 125g punnet raspberries
  • 2 tablespoons icing sugar
  • 1 tablespoon Cointreau, plus extra to dip