Raspberry Frozen Yogurt
http://www.eatingwell.com/recipes/raspberry_frozen_yogurt.html
From EatingWell: July/August 1994Keep frozen raspberries on hand in the freezer year-round so that, at a moment's notice, you can make this luxurious but simple dessert.
6 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 40 minutes
Ingredients
- 3 pints raspberries
- 2 tablespoons lemon juice
- 1 1/3 cups instant-dissolving sugar
- 1 cup plain nonfat yogurt
Preparation
- Puree raspberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Whisk in sugar and yogurt. If necessary, chill until cold.
- Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor.)
Nutrition
Per serving : 189 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 50 g Carbohydrates; 3 g Protein; 8 g Fiber; 24 mg Sodium; 192 mg Potassium
3 Carbohydrate Serving
Exchanges: 1 fruit, 2 other carbohydrate