Though this frozen yogurt may be made with only one kind of berry, a combination of raspberries, blackberries and blueberries will deliver a richer, more complex flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Puree berries in a food processor or blender until smooth. Pass through a sieve to remove seeds. (There should be about 2 cups.)

  • Puree banana in the food processor; add the berry puree, brown sugar, orange-juice concentrate and vanilla, then blend. Add yogurt and blend briefly.

  • Transfer to an ice-cream maker and freeze according to manufacturer's directions.


Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.

Nutrition Facts

144 calories; protein 4.5g 9% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 4.6g 18% DV; sugars 22.6g; fat 1.4g 2% DV; saturated fat 0.6g 3% DV; cholesterol 3.7mg 1% DV; vitamin a iu 104.5IU 2% DV; vitamin c 41.8mg 70% DV; folate 35.4mcg 9% DV; calcium 142.1mg 14% DV; iron 0.6mg 4% DV; magnesium 34.6mg 12% DV; potassium 405.6mg 11% DV; sodium 47.4mg 2% DV; thiamin 0.1mg 10% DV.