Yield
Makes 10 servings (serving size: about 1/2 cup)
Photo: Levi Brown

How to Make It

Step 1

In a large bowl, stir together yogurt, 3/4 cup sugar, and vodka until sugar dissolves. Pour into the freezer can of an ice-cream maker; freeze according to manufacturer's instructions.

Step 2

In a medium bowl, mash together raspberries and remaining 1/4 cup sugar. Swirl mixture into frozen yogurt; spoon yogurt into a metal loaf pan. Cover and freeze for 1 hour, or until firm. To serve, leave yogurt at room temperature to soften slightly before scooping.

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