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Raspberry Frozen Yogurt

:  July/August 1994

Your rating: None Average: 4.4 (8 votes)

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.


Raspberry Frozen Yogurt Recipe

Makes: 6 servings, 3/4 cup each

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

  • 3 pints raspberries
  • 2 tablespoons lemon juice
  • 1 1/3 cups instant-dissolving sugar
  • 1 cup plain nonfat yogurt

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Preparation

  1. 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.
  2. 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).

Carbohydrate Servings: 3

Exchanges: 1 fruit, 2 other carbohydrate


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Recipe Categories

Style/Theme
Entertaining, casual
Kid-friendly
Vegetarian
Birthday
Ease of Preparation
Easy
Type of Dish
Desserts, frozen
Desserts, fruit
Snack
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Freeze
Ice Cream Maker
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Meal/Course
Dessert
Snack
Season
Spring
Summer
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Publication
July/August 1994
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