Europe / English
  • Home
  • Recipes
  • Frozen yogurt with raspberries and nutcrumble

Frozen yogurt with raspberries and nutcrumble

  • 2 hrs 10 mins
  • Easy
  • Vegetarian
  • Slow Juicer






Sort the berries. Wash the mint, shake dry and pluck the leaves from the stems.
Freeze 300 g raspberries and 1 stem mint for approx. 2 hours.


Preheat the oven (electric: 200 ° C / fan: 175 ° C). In the meantime, coarsely chop nuts. Mix flour, sugar, nuts and butter with your hands until you get crumbs. Spread the crumbles on a baking tray lined with baking paper and bake in the oven for about 20 minutes.


Mix the frozen raspberries, frozen mint and yoghurt in a bowl and prepare using the Panasonic MJ-L600SXE Slow Juicer (attachment for frozen ingredients). Arrange the remaining raspberries, crumble and frozen yoghurt and decorate with the remaining mint.

Tip: Instead of raspberries you can also use strawberries very well.


Frozen yogurt with raspberries and nutcrumble


Adjust Servings:
400g raspberries
2 stems mint
30g hazelnut kernels
30g walnut kernels
30g peanut kernels
80g flour (type 405)
20g sugar
40g butter
4 tbsp yoghurt (3.5% fat)
Back to top