Peach Frozen Yogurt with Raspberry Swirl

Andi, former Betty Crocker Kitchens editor turns Greek yogurt into a fruity, frozen dessert.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

Ingredients

6
containers (6 oz each) Greek fat-free peach yogurt
1/3
cup honey
3/4
cup frozen unsweetened raspberries, thawed (from 12-oz bag)
2
tablespoons sugar
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Serve immediately or store covered in freezer.

Expert Tips

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.