can be made a week ahead.

800g low-fat vanilla yogurt
2 tablespoons chopped fresh mint
1/2 cup(75g)frozen blueberries
1/2 cup(75g) frozen raspberries
1/4 cup(55g) caster sugar
few drops pink food colouring,optional

BERRY ICE

1/2 cup(75g)frozen blueberries
1/2 cup(75g) frozen raspberries
1/3 cup(80ml)boiling water
3 tablespoons caster sugar

line a suitable pan with strip of baking paper to cover base and extend over 2 opposite sides. combine yogurt with mint,berries,sugar and food coulouring in bowl. pour mixture onto prepared pan,cover;freeze until firm. turn frozen yogurt out of pan, discard paper. slice yogurt and serve with scooped berry ice.

berry ice: pour combined ingredients into small freezer-proof container, freeze until firm.

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