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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994


Recipe Summary

40 mins


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; protein 3.8g 8% DV; carbohydrates 63g 20% DV; dietary fiber 8g 32% DV; sugars 53.4g; fat 0.9g 1% DV; saturated fat 0.1g; cholesterol 0.8mg; vitamin a iu 43.8IU 1% DV; vitamin c 34.6mg 58% DV; folate 31.8mcg 8% DV; calcium 112.8mg 11% DV; iron 0.9mg 5% DV; magnesium 35.1mg 13% DV; potassium 296mg 8% DV; sodium 33.2mg 1% DV; thiamin 0.1mg 6% DV.