Yogurt and milk add calcium and make this icy dessert extra creamy.
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)
How to Make It
Combine first 3 ingredients in a large bowl, stirring until sugar dissolves.
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.
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