Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients (serves 4):
Refrigeration: 3 h
Method: Mix the yoghurts and crème fraîche in a bowl and add the Splenda®. Set aside.
4 individual natural yoghurts
2 tbsp thick crème fraîche
1kg raspberries + 100g for garnish
2 sheets gelatine
4 tbsp Splenda®
Heat the raspberries until you get a purée. Remove from the heat and add the sheets of gelatine, which you need to soak in water beforehand.
Sieve to remove the seeds and add the rest of the Splenda®. You should now have a coulis.
Add the coulis to the yoghurt mixture and whip until you get a cream of mousse-like consistency. Add the rest of the raspberries.
Pour into a sorbet maker and follow the manufacturer's instructions to make your mixture into sorbet (this usually takes around 30 minutes).
Place in a suitable container and freeze for 2 and a half hours before serving.