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20 minute dinner recipes

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Rum-Raisin Frozen Yogurt


From EatingWell:  Charter Issue, 1990

Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up the rum overnight.

6 servings | Active Time: 30 minutes | Total Time: 3 hours (includes freezing time)



  1. Combine rum and raisins in a small bowl and let stand for several hours or overnight.
  2. Combine milk and gelatin in a small saucepan and allow gelatin to soften, about 1 minute. Stir in sugar and cook, stirring, over medium-low heat until sugar and gelatin are just dissolved. Remove from the heat and add corn syrup and vanilla. Let cool and stir in yogurt and the rum-raisin mixture.
  3. Transfer to an ice-cream freezer and freeze according to manufacturer’s directions. Pack in a container and store in the freezer for at least 2 to 3 hours before serving. Allow to soften in the refrigerator for 1/2 hour before serving in chilled dishes.


Per serving : 343 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 65 g Carbohydrates; 11 g Protein; 1 g Fiber; 157 mg Sodium; 653 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 reduced-fat milk