Raspberry Frozen Yogurt Recipes
RASPBERRY FROZEN YOGURT
Recently someone gave me an ice cream maker and that has sent me hunting for frozen treats that are fruit filled and relatively healthy. Love berries so this one grabbed me. Planning to try it as a mixed berry frozen yogurt next. Be aware that nonfat frozen confections are best eaten fresh or after freezing for just a few hours. After a day or two they tend to get a bit icy. The original was found on fooddownunder.com.
Provided by justcallmetoni
Categories Frozen Desserts
Time 45m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
- In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
- Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
- In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
- Fold into raspberry mixture.
- Freeze in ice cream maker according to directions.
Nutrition Facts : Calories 92.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 3.2, Sodium 116.5, Carbohydrate 13.6, Fiber 2, Sugar 11.3, Protein 8.9
NO-CHURN RASPBERRY FROZEN YOGURT
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be churned to get its smooth texture. Guests won't believe what little time was spent putting together this gorgeous dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
- Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
FAT FREE RASPBERRY FROZEN YOGURT
I love fro-yo. The optional chocolate chips are highly recommended! I use sugar free. Without the chocolate chips added, the calorie count for 4 generous servings is 120 calories each.
Provided by yogiclarebear
Categories Frozen Desserts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place raspberries, yogurt, Splenda, vanilla, and Stevia in a food processor, and process until smooth.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. If using the optional chocolate chips, add them during the last 5-10 minutes of the machine process.
- NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
Nutrition Facts : Calories 176.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.1, Sodium 118.8, Carbohydrate 34.2, Fiber 3.8, Sugar 30.4, Protein 9.4
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