Use an ice cream freezer to turn your favorite flavor of Greek yogurt into a delectable treat, right in your own kitchen.
September 17, 2013
containers (6 oz each) Greek fat-free peach yogurt
cup frozen unsweetened raspberries, thawed (from 12-oz bag)
Spoon yogurt into 1-quart ice cream freezer. Spoon honey over yogurt. Freeze according to manufacturer’s directions. Yogurt will be the consistency of soft-serve ice cream in about 20 minutes.
Meanwhile, place raspberries in blender container. Add sugar; blend until smooth. Place small strainer over medium bowl. Using back of large spoon, press berry mixture through strainer until only seeds remain in strainer; discard seeds. Set berry mixture aside.
Transfer yogurt to 1 1/2-quart plastic container. Drop spoonfuls of berry mixture onto yogurt. With kitchen knife or spatula, gently swirl berry mixture into yogurt.
Serve immediately or store covered in freezer.
Because there is no fat in the yogurt, it freezes very hard. If frozen for 2 hours or longer, soften in refrigerator for at least 1 1/2 hours before serving for easier scooping.
Garnish each serving with a few fresh raspberries and a mint leaf.
Before starting recipe, freeze ice cream freezer container overnight, according to manufacturer’s directions.
No nutrition information available for this recipe.