This recipe is adapted from one of the recipes in the Vitamix cookery book. It’s incredibly easy to make and full of beautiful flavours from the raspberries and rosewater. And it’s made with yogurt instead of cream (I’ve substituted dairy-free soya yogurt here), so it’s wonderfully light – and healthy!
I adore my Vitamix machine – and I think they’re incredible. Billed as much, much more than a blender, they can chop, grind, puree, crush, whizz, mince, crumb, mill, shred and blend – and make nut milks, batters, pancakes, crepes and muffins, juice & smoothies, sauces, dressings & marinades. And, extraordinarily, they can make hot soups from raw ingredients and then ice creams! What’s more, they’re incredibly healthy. The machines pulverize veggies and fruit to a cellular level, so nutrients and antioxidants are released, making them more bio-available for your body. Research backs up that you get a significantly enhanced nutrient intake from the foods. And the machine uses friction heat generated by the rotation of the blades to cook the food, rather than heat, therefore preventing loss of valuable enzymes and nutrients. All brilliant!
* gluten-free, dairy-free, yeast-free, egg-free, nut-free, seed-free, citrus-free
- 250ml/9fl oz/1 cup dairy-free soya yogurt
- 3 tbsp icing sugar
- 1 tbsp rosewater
- 300g/10½oz frozen raspberries
- Put the ingredients in the Vitamix machine in the order listed and secure the 2-part lid. Select variable speed 1 and turn the machine on. Increase the speed to 10 then turn the machine to high and use the tamper to push the ingredients onto the blades.
- In about 30 seconds the sound of the motor will change and 4 mounds should form in the mixture. Stop the machine and serve immediately.