Ingredients:

• Greek yoghurt (better if without sugar)
• El Brezal Eucalyptus Honey
• Raspberries
• Lemon juice
• Mint
• Chocolate shavings

Preparation:

• Put half the raspberries, the lemon juice and the chopped mint in a bowl, mix everything together and leave it for 10 minutes to let the flavours mix.

• In separate bowl pour in the yoghurt and 2-3 spoonfuls of honey and mix well. Pour the first mixture containing the raspberries and lemon juice into yoghurt and honey mixture and mix everything together.

• Sprinkle the chocolate shavings into the ice-cream moulds, fill them up to a little more than half (leave an inch or two to fill with the base). Freeze them for an hour and a half.

• Mash the other raspberries. After an hour and a half, take the moulds out of the freezer and fill them with the mashed raspberries and put them back in the freezer.