Tess in the kitchen
Neopawlitan Frozen Yoghurt

Dad suggested this month's recipe as I love frozen yoghurt and this is the perfect summer recipe.  Humans can share this too (Dad said it tasted lovely), though not sure if that is such a good idea!  BOL!  

Ingredients:
600g low fat plain yoghurt (divided into two 300g)
300g low fat raspberry yoghurt
2tbsp carob powder

Method:
1 Line a loaf tin with cling film and make room for the tin in the freezer.
2 Spread 300g of plain yoghurt in the loaf tin and freeze for 1 hour.
3 Whisk the carob powder with the other 300g of plain yoghurt and spread this on top of the plain yoghurt and freeze for 1 hour.
4 Spread the raspberry yoghurt on top of the carob and freeze overnight.
5 Once ready to eat the frozen neopawlitan yoghurt remove the tin from the freezer and let it defrost for an hour to soften.   Lift the neopawlitan from the tin and remove the cling film.
6 Cut a slice and then put the rest back into the freezer. 

Storage:
The frozen neopawlitan will keep for three months in the freezer