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Ingredients
- 90 g coconut macaroons (store purchased)
- 1 cup raspberries (frozen okay)
- 1 12 cups low-fat Greek yogurt
- 1 tablespoon honey
Method
- Crush macaroons into small pieces.
- Combine 3/4 of macaroons with raspberries, yoghurt and honey in a large bowl.
- Spoon into 6 cup capacity airtight container.
- Top with remaining macaroons.
- Freeze for 2-3 hours covered.