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. Source: EatingWell Magazine, Charter Issue 1990

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine rum and raisins in a small bowl and let stand for several hours or overnight.

  • 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.

  • 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.

Nutrition Facts

349 calories; 2.7 g total fat; 1.7 g saturated fat; 10 mg cholesterol; 157 mg sodium. 628 mg potassium; 66.7 g carbohydrates; 0.9 g fiber; 62 g sugar; 11.4 g protein; 139 IU vitamin a iu; 2 mg vitamin c; 21 mcg folate; 367 mg calcium; 1 mg iron; 41 mg magnesium;