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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 12%
  • Fat: 1.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 18.6g
  • Fiber: 0.5g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 47mg
  • Calcium: 124mg

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

  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.
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.

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