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Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It is quick and easy to prepare, but plan ahead if you're using fresh berries--they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work--dark-chocolate lovers should try bittersweet chips.

Source: EatingWell Magazine, July/August 2007


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.

  • Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer's directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

  • No Ice Cream Maker?

  • Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.


Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.

Nutrition Facts

1/2 cup
148 calories; protein 4.2g; carbohydrates 25g; dietary fiber 3.6g; sugars 20.6g; fat 4.4g; saturated fat 2.5g; cholesterol 3.7mg; vitamin a iu 46.5IU; vitamin c 12.6mg; folate 17.8mcg; calcium 127.2mg; iron 0.7mg; magnesium 32.7mg; potassium 252.6mg; sodium 44.7mg; thiamin 0.1mg.

1/2 reduced fat milk, 1 other carbohydrate