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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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994

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Recipe Summary

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

261 calories; protein 3.8g; carbohydrates 63g; dietary fiber 8g; sugars 53.4g; fat 0.9g; saturated fat 0.1g; cholesterol 0.8mg; vitamin a iu 43.8IU; vitamin c 34.6mg; folate 31.8mcg; calcium 112.8mg; iron 0.9mg; magnesium 35.1mg; potassium 296mg; sodium 33.2mg; thiamin 0.1mg.
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