Raspberry Frozen Yogurt

Photo: Randy Mayor
This light, refreshing frozen yogurt makes an ideal finish for a multicourse meal. Serve with biscotti and a garnish of fresh mint sprigs.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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)

Preparation

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

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.

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.

Note:

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.

Nicole Baker,

September 2007