Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It is quick and easy to prepare, but plan ahead if you're using fresh berries--they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work--dark-chocolate lovers should try bittersweet chips. Source: EatingWell Magazine, July/August 2007

Marie Simmons


Ingredient Checklist


Instructions Checklist
  • Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.

  • Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer's directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

  • No Ice Cream Maker?

  • Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.


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

148 calories; 4.4 g total fat; 2.5 g saturated fat; 4 mg cholesterol; 45 mg sodium. 253 mg potassium; 25 g carbohydrates; 3.6 g fiber; 21 g sugar; 4.2 g protein; 46 IU vitamin a iu; 13 mg vitamin c; 18 mcg folate; 127 mg calcium; 1 mg iron; 33 mg magnesium;

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Rating: 4 stars
This recipe is WONDERFUL for anyone who is dieting! I made mine with Stevia & it tasted great! (I normally can't stand the taste of artificial sweeteners but it was still really good w/no after taste) Read More