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.

Source: EatingWell Magazine, Charter Issue 1990


Recipe Summary test

3 hrs


Ingredient Checklist


Instructions Checklist
  • Combine rum and raisins in a small bowl and let stand for several hours or overnight.

  • 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.

  • 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.

Nutrition Facts

349 calories; protein 11.4g; carbohydrates 66.7g; dietary fiber 0.9g; sugars 61.7g; fat 2.7g; saturated fat 1.7g; cholesterol 10.4mg; vitamin a iu 139.2IU; vitamin c 2mg; folate 20.9mcg; calcium 366.6mg; iron 0.7mg; magnesium 41mg; potassium 627.6mg; sodium 157.3mg; thiamin 0.1mg.

3 other carbohydrate, 1 reduced-fat milk