Raspberry Frozen Yogurt

Oxmoor House
Yogurt and milk add calcium and make this icy dessert extra creamy.
8 servings (serving size: about 1/2 cup)


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2 cups French vanilla low-fat yogurt
1/2 cup whole milk
1/4 cup sugar
1 (10-ounce) package frozen raspberries in syrup, thawed
Fresh raspberries (optional)


1. Combine first 3 ingredients in a large bowl, stirring until sugar dissolves.

2. Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Stir puree into yogurt mixture.

3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon yogurt mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Scoop into small dessert dishes, and garnish with fresh raspberries, if desired.


Young Chefs can:

Pour yogurt into bowl

Place top on blender, and press blender buttons with adult supervision


Older Chefs can:

Stir yogurt-milk mixture

Strain raspberry puree

Created date

August 2011

Nutritional Information

Calories 100
Caloriesfromfat 0.0 %
Fat 1.3 g
Satfat 0.8 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 18.6 g
Fiber 0.5 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 47 mg
Calcium 124 mg