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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990

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Recipe Summary

total:
3 hrs
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 11.4g 23% DV; carbohydrates 66.7g 22% DV; exchange other carbs 4.5; dietary fiber 0.9g 4% DV; sugars 61.7g; fat 2.7g 4% DV; saturated fat 1.7g 8% DV; cholesterol 10.4mg 4% DV; vitamin a iu 139.2IU 3% DV; vitamin c 2mg 3% DV; folate 20.9mcg 5% DV; calcium 366.6mg 37% DV; iron 0.7mg 4% DV; magnesium 41mg 15% DV; potassium 627.6mg 18% DV; sodium 157.3mg 6% DV; thiamin 0.1mg 12% DV.