Raspberry-Chocolate Chip Frozen Yogurt

From EatingWell: July/August 2007 — Subscribe Now!

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.

Raspberry-Chocolate Chip Frozen Yogurt Recipe

8 servings, 1/2 cup each (1 quart)

Active Time: 5 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini

Preparation

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.

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: 147 calories; 4 g fat (2 g sat, 1 g mono); 4 mg cholesterol; 25 g carbohydrates; 4 g protein; 4 g fiber; 45 mg sodium; 253 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Calcium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1/2 reduced fat milk, 1 other carbohydrate