2 cups (220g) frozen berries
1/2 cup (160g) pure honey
2 cups (480g) organic Greek yoghurt
10 fresh mint leaves, chopped.
Step 1: Place the raspberries in a food processor and blend until smooth. Add the remaining ingredients and blend again until well combined.
Step 2: Line a cake tin with wax paper and pour the mixture in. Cover and freeze for at least 4 hours or until firm.
Step 3: Remove from the freezer 10 minutes before serving.