Frozen raspberry yogurt

Instructions

1. Put the frozen raspberries, yogurt, artificial sweetener and a pinch of dried mint into a food processor, and pulse until combined.
2. Tip the mixture into a freezer-proof container and fold in 150g fresh raspberries. Cover and freeze for 1 hour, then remove from the freezer, break up with a fork and stir well. Return to the freezer and repeat the freezing and stirring process twice more, then leave to freeze until firm.
3. If the yogurt becomes too solid, leave out of the freezer for 5-10 minutes to soften before scooping.