Raspberry Ripple Light

Steps

1. Add 280 ml semi-skimmed milk280 ml semi-skimmed milk1 cup + 3 tbsp 2% milk420 ml semi-skimmed milk420 ml semi-skimmed milk1¾ cups 2% milk, 120 g plain Greek yogurt or skyr120 ml plain Greek yogurt or skyr½ cup plain nonfat Greek yogurt180 g plain Greek yogurt or skyr170 ml plain Greek yogurt or skyr¾ cup plain nonfat Greek yogurt, 3 tbsp sugar-free sweetener3 tbsp sugar-free sweetener3 tbsp allulose or a 1:1 granulated sweetener4½ tbsp sugar-free sweetener4½ tbsp sugar-free sweetener4½ tbsp allulose or a 1:1 granulated sweetener, 1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt to a blender.
2. Blend for 30 seconds until smooth, then let the foam settle for 5 minutes.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. For the ripple, microwave 70 g raspberries130 ml raspberries½ cup + 1 tbsp raspberries105 g raspberries200 ml raspberries⅔ cup + 3 tbsp raspberries with 2 tsp sugar-free sweetener2 tsp sugar-free sweetener2 tsp allulose or a 1:1 granulated sweetener1 tbsp sugar-free sweetener1 tbsp sugar-free sweetener1 tbsp allulose or a 1:1 granulated sweetener in a small bowl for 2 minutes, until bubbling. Mash with a fork, then chill until cold.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. Lean bases often do.
7. If it looks very powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
8. Still powdery? Add another splash of milk and Re-spin once more.
9. Stir the cold ripple. This is what goes into the tubpint in the next step.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 70 g raspberries130 ml raspberries½ cup + 1 tbsp raspberries105 g raspberries200 ml raspberries⅔ cup + 3 tbsp raspberries and 2 tsp sugar-free sweetener2 tsp sugar-free sweetener2 tsp allulose or a 1:1 granulated sweetener1 tbsp sugar-free sweetener1 tbsp sugar-free sweetener1 tbsp allulose or a 1:1 granulated sweetener, then run Mix-in.

To serve: Top with fresh raspberries.