5 Ingredients or Fewer

Raspberry Frozen Yogurt

July 24, 2009
1 Ratings
  • Serves 1 quart
What You'll Need
  • 1 pint fresh raspberries, rinsed
  • 1/2-2/3 cups 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.

See what other Food52ers are saying.

  • Alexandria Godina
    Alexandria Godina
  • Bevi
  • Francesca
  • Margaret Lacher
    Margaret Lacher

4 Reviews

Alexandria G. September 30, 2013
If I want to make a tart yogurt how would i do that?
Margaret L. June 18, 2012
It sounds so simple - there is no cooking involved, which is a nice change!
Bevi August 23, 2011
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!
Francesca September 17, 2009
This sounds mouth-watering, I'm going to try it. We all love yogurt in my family.