Andi, former Betty Crocker Kitchens editor turns Greek yogurt into a fruity, frozen dessert.
SAVE ON THIS RECIPE!
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.
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