8 servings (serving size: about 1/2 cup)

Yogurt and milk add calcium and make this icy dessert extra creamy.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl, stirring 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. Stir puree into yogurt mixture.

Step 3

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.

Step 4


Step 5

Young Chefs can:

Step 6

Pour yogurt into bowl

Step 7

Place top on blender, and press blender buttons with adult supervision

Step 8


Step 9

Older Chefs can:

Step 10

Stir yogurt-milk mixture

Step 11

Strain raspberry puree

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