Add all of the ingredients into the bowl of your food processor. Put on the lid and blitz until silky smooth. Using a soft flexible spatula, clean the sides and blitz again. I like to leave a few bits of raspberries in the mixture.
225 g raspberries, 2 tsp vanilla extract, 490 g yogurt, 150 g sugar
Transfer the yogurt into the airtight jars and place in the freezer for about 2 hours. The consistency is that of soft ice cream.
Remove from the freezer prior to serving and allow to warm a little but still chilled.
To serve, open the lid, place a few raspberries on top with flaked almonds and serve.
Notes
Getting the sugar with this recipe is quite difficult as the raspberries can vary in tartness.