Raspberry Frozen Yogurt
From EatingWell: July/August 1994
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.
- 3 pints raspberries
- 2 tablespoons lemon juice
- 1 1/3 cups instant-dissolving sugar
- 1 cup plain nonfat yogurt
- 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.)
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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- Ease of Preparation
- Total Time
- 45 minutes or less
- July/August 1994