Raspberry Frozen Yogurt Recipes
NO-CHURN RASPBERRY FROZEN YOGURT
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be churned to get its smooth texture. Guests won't believe what little time was spent putting together this gorgeous dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
- Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
RASPBERRY FROZEN YOGURT
Recently someone gave me an ice cream maker and that has sent me hunting for frozen treats that are fruit filled and relatively healthy. Love berries so this one grabbed me. Planning to try it as a mixed berry frozen yogurt next. Be aware that nonfat frozen confections are best eaten fresh or after freezing for just a few hours. After a day or two they tend to get a bit icy. The original was found on fooddownunder.com.
Provided by justcallmetoni
Categories Frozen Desserts
Time 45m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
- In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
- Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
- In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
- Fold into raspberry mixture.
- Freeze in ice cream maker according to directions.
Nutrition Facts : Calories 92.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 3.2, Sodium 116.5, Carbohydrate 13.6, Fiber 2, Sugar 11.3, Protein 8.9
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- Place all ingredients in your food processor. Process until smooth, stopping a few times to scrape out the sides and bottom of the food processor bowl. A few specks of raspberries will remain – that’s fine.
- Using a spatula, transfer the mixture into a square 8-inch pan. Cover with cling wrap, and freeze for 45 minutes.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges into the still-soft center, then use a hand whisk to mix everything together until smooth.
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