Raspberry Frozen Yogurt

By • July 24, 2009 • 4 Comments

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Serves 1 quart

  • 1 pint fresh raspberries, rinsed
  • 1/2-2/3 cup sugar, depending on how sweet your berries are
  • 2 cups whole milk yogurt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  1. Combine the raspberries and ½ cup sugar in a medium bowl. Crush the berries with a potato masher, leaving some larger pieces.
  2. Add the yogurt, the cream and the vanilla, stirring until you can’t feel any more sugar granules. Taste and add more sugar if necessary, stirring again until the sugar has dissolved.
  3. Freeze according to the instructions on your ice cream maker and serve.
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Comments (4) Questions (1)

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Open-uri20130930-7105-1281r9m

12 months ago Alexandria Godina

If I want to make a tart yogurt how would i do that?

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over 2 years ago Margaret Lacher

It sounds so simple - there is no cooking involved, which is a nice change!

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about 3 years ago Bevi

Merrill, I am the new owner of an ice cream maker, and I used your basic recipe with blueberries. I had some leftover, sticky peach/blueberry/lemon verbena simple syrup from a tart I made, and I swirled that into the concoction. The gorgeous color of the swirl really jazzed up the presentation.

It was delicious!

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about 5 years ago Francesca

This sounds mouth-watering, I'm going to try it. We all love yogurt in my family.