Keep frozen raspberries on hand in the freezer year-round so that, at a moment's notice, you can make this luxurious but simple dessert. Source: EatingWell Magazine, July/August 1994

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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 Facts

261 calories; 0.9 g total fat; 0.1 g saturated fat; 1 mg cholesterol; 33 mg sodium. 296 mg potassium; 63 g carbohydrates; 8 g fiber; 53 g sugar; 3.8 g protein; 44 IU vitamin a iu; 35 mg vitamin c; 32 mcg folate; 113 mg calcium; 1 mg iron; 35 mg magnesium;