I grow raspberries in my garden. Although I always have a good crop, not all the raspberries are picture-perfect. For this frozen yogurt, looks don't matter, as the as the raspberries are cooked and strained. In the winter, I make the coulis from frozen raspberries. It is my favorite recipe to capture the wonderful flavor of raspberries, and a very simple one at that. —Nadia Hassani
1 generous quart
2 1/2 cups
raspberries (to make 1 1/2 cups coulis)
sour cream (low-fat or regular)
In This Recipe
Put the raspberries and 1-2 tablespoons water in a saucepan. Cook over low heat for 5-7 minutes until the raspberries are soft and release their juice, stirring often.
Pass the raspberries through a fine sieve or the food mill and collect the coulis in a bowl. Set aside to cool.
In a bowl mix the heavy cream, sour cream and sugar with a wire whisk until the sugar dissolves. Stir in the cooled raspberry coulis and refigerate for several hours, preferably overnight.
The next day, process the frozen yogurt in an ice-cream maker according to manufacturer’s instructions. I have an ice-cream maker whose bowl needs to be frozen so when it is warm in the kitchen, I carry the ice-cream maker down to the much cooler basement. That prevents the bowl from warming up and considerably improves the consistency.
Fill he frozen yogurt in plastic containers with tight lids and place them in the freezer until solidly frozen.