Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Nicole Baker
Recipe by Cooking Light September 2007

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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.

Nutrition Facts

100 calories; calories from fat 12%; fat 1.3g; saturated fat 0.8g; mono fat 0.3g; poly fat 0.1g; protein 3.8g; carbohydrates 18.6g; fiber 0.5g; cholesterol 5mg; iron 0.2mg; sodium 47mg; calcium 124mg.
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