RSSRaspberry Frozen Yogurt
From EatingWell: July/August 1994 — Subscribe Now!
Keep frozen raspberries on hand in the freezer year-round so that, at a moment's notice, you can make this luxurious but simple dessert.
6 servings, 3/4 cup each
Active Time: 10 minutes
Total Time: 40 minutes
Nutrition Profile
Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 3 pints raspberries
- 2 tablespoons lemon juice
- 1 1/3 cups instant-dissolving sugar
- 1 cup plain nonfat yogurt
Preparation
- Puree raspberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Whisk in sugar and yogurt. If necessary, chill until cold.
- Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor.)
Nutrition
Per serving: 189 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 50 g carbohydrates; 3 g protein; 8 g fiber; 24 mg sodium; 192 mg potassium.
Nutrition Bonus: Vitamin C (61% daily value).
3 Carbohydrate Serving
Exchanges: 1 fruit, 2 other carbohydrate
Recipe Categories
- Ethnic/Regional
- American
- Total Time
- 45 minutes or less
- Type of Dish
- Snack
- Desserts, fruit
- Desserts, frozen
- Ease of Preparation
- Easy
- Style/Theme
- Vegetarian
- Kid-friendly
- Entertaining, casual
- Birthday
- Publication
- July/August 1994
- Holiday
- Memorial Day
- Labor Day
- July 4th
- Father's Day
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Servings
- 6
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