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Author Notes: 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. —Green Card Gardener
Makes 1 generous quart
- 2 1/2 cups raspberries (to make 1 1/2 cups coulis)
- 1/2 cup heavy cream
- 2 cups sour cream (low-fat or regular)
- 1 cup sugar
- 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.
- This recipe was entered in the contest for Your Best Raspberries