Photo: Randy Mayor
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews

zehender's Review

March 03, 2014

Renee5732's Review

June 29, 2013
Delicious! Everyone who tried it loved it. We ended up serving it when it was still soft in the freezer because we couldn't wait! One said it was refreshing and summery. I used fresh strawberries, and I will give a tip that you need to add about 1/2 cup of milk/water to them to be able to puree them, and I would reccomend a food processor. I also increased the sugar to 1/2 cup and it was just the right amount of sweetness. Very easy and delicous, will make again!

Tootswog's Review

April 12, 2011
Why does the nutritional info not include total sugars? This recipe calls for 1/2 cup sugar plus fruit in syrup so I would think sugar totals would be included in the nutrition.

Marienorthrup's Review

March 30, 2011
Made this with fresh strawberries instead of raspberries. I increased the sugar to 1/2 cup since the strawberries were not in a syrup. Came out wonderful!!!

sarahtutt's Review

February 12, 2010