Rum-Raisin Frozen Yogurt

Charter Issue, 1990

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Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up the rum overnight.

Rum-Raisin Frozen Yogurt

Makes: 6 servings

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  • 1/3 cup dark rum
  • 1 cup dark seedless raisins
  • 1/3 cup nonfat evaporated milk
  • 1 envelope unflavored gelatin
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 quart low-fat plain yogurt


  1. Combine rum and raisins in a small bowl and let stand for several hours or overnight.
  2. Combine milk and gelatin in a small saucepan and allow gelatin to soften, about 1 minute. Stir in sugar and cook, stirring, over medium-low heat until sugar and gelatin are just dissolved. Remove from the heat and add corn syrup and vanilla. Let cool and stir in yogurt and the rum-raisin mixture.
  3. Transfer to an ice-cream freezer and freeze according to manufacturer’s directions. Pack in a container and store in the freezer for at least 2 to 3 hours before serving. Allow to soften in the refrigerator for 1/2 hour before serving in chilled dishes.


Per serving: 343 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 65 g carbohydrates; 11 g protein; 1 g fiber; 157 mg sodium; 653 mg potassium.

Nutrition Bonus: Potassium (19% daily value), Calcium (37% dv).

Carbohydrate Servings: 4

Exchanges: 3 other carbohydrate, 1 reduced-fat milk

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