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Celebrate the launch of Lactofree Yogurt with the latest recipes from our resident celebrity chef, Lesley Waters – delicious Raspberry Muffins and creamy Fruitti Tutti Smoothie.

RASPBERRY MUFFINS

Makes 12

225g/8oz self raising flour
1tsp baking powder
50g/ 1 ¾ oz caster sugar
2 medium eggs
50ml/2 fl oz olive oil
200ml/7fl oz Lactofree raspberry yogurt
85g/3oz raspberries
2 small bananas chopped

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Lightly grease 12 wells of a non- stick muffin tin.
3. Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
4. In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.
5. Gently fold in the raspberries and banana chunks.
6. With a spoon, divide the mixture evenly into the prepared muffin tins.
7. Bake for approximately 20 minutes, or until risen and golden brown.
8. Allow the muffins to cool in the tin for a few minutes before removing.
9. Best served warm.

TUTTI FRUITTI SMOOTHIE

Serves 2

1 large ripe banana, peeled and chopped
115g/4oz raspberries
115g/4oz strawberries, hulled
200ml/7 fl oz cold Lactofree milk
60ml/4tbsp Lactofree strawberry or raspberry yogurt
4 large ice cubes

1. Place 2 large glasses in the freezer to chill.
2. Put all the ingredients into a liquidizer (reserve a few raspberries for decoration), and blend well until smooth.
3. Pour into glasses and top with a few fresh raspberries.
4. Serve straight away!