Frozen Berry Yogurt

Charter Issue, 1990

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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

Makes: 8 servings

Active Time:

Total Time:


  • 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


  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.


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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