Berry Frozen Yogurt

2 Reviews
From: EatingWell Magazine Summer 2004

Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 cups fresh or frozen and partially thawed blackberries, or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/4 cup low-fat plain yogurt

Preparation

  • Active

  • Ready In

  1. Combine berries, sugar and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.
  2. Transfer the berry mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.
  • Equipment: Ice cream maker or food processor
  • Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 100 calories; 1 g fat(0 g sat); 4 g fiber; 22 g carbohydrates; 3 g protein; 22 mcg folate; 2 mg cholesterol; 18 g sugars; 170 IU vitamin A; 16 mg vitamin C; 77 mg calcium; 0 mg iron; 22 mg sodium; 191 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 11/2 fruit

Reviews 2

January 29, 2014
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By: EatingWell User
This turned out very tasty. Rich berry flavor, with a slight creaminess from the yogurt. Definitely will make again!
June 19, 2010
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By: EatingWell User
it was easy to make and taste good to!