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Frozen Berry Yogurt

:  Charter Issue, 1990

Your rating: None Average: 5 (2 votes)

Though this frozen yogurt may be made with only one kind of berry, a combination of raspberries, blackberries and blueberries will deliver a richer, more complex flavor.


Frozen Berry Yogurt Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups fresh or frozen and thawed berries, (raspberries, blackberries and/or blueberries)
  • 1 banana
  • 1/2 cup brown sugar
  • 1/2 cup frozen orange-juice concentrate
  • 1 teaspoon vanilla extract
  • 2 cups low-fat plain yogurt

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Preparation

  1. Puree berries in a food processor or blender until smooth. Pass through a sieve to remove seeds. (There should be about 2 cups.)
  2. Puree banana in the food processor; add the berry puree, brown sugar, orange-juice concentrate and vanilla, then blend. Add yogurt and blend briefly.
  3. Transfer to an ice-cream maker and freeze according to manufacturer’s directions.

Tips & Notes

  • 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

Per serving: 148 calories; 1 g fat ( 1 g sat , 0 g mono ); 4 mg cholesterol; 31 g carbohydrates; 5 g protein; 5 g fiber; 48 mg sodium; 441 mg potassium.

Nutrition Bonus: Vitamin C (71% daily value).

Carbohydrate Servings: 2

Exchanges: 2 1/2 fruit


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Recipe Categories

Type of Dish
Desserts, frozen
Desserts, fruit
Snack
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
45 minutes or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Servings
8 or more
Preparation/ Technique
Ice Cream Maker
Meal/Course
Dessert
Snack
Season
Spring
Summer
Fall
Style/Theme
Birthday
Entertaining, casual
Freezing instructions
Kid-friendly
Vegetarian
Publication
Charter Issue, 1990
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