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Raspberry Frozen Yogurt

Photo: Randy Mayor
Yield 8 servings (serving size: 1/2 cup)
This light, refreshing frozen yogurt makes an ideal finish for a multicourse meal. Serve with biscotti and a garnish of fresh mint sprigs.

Ingredients

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

Nutrition Information

  • calories 100
  • caloriesfromfat 12 %
  • 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

How to Make It

  1. Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

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

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.