This light, refreshing frozen yogurt makes an ideal finish for a multicourse meal. Serve with biscotti and a garnish of fresh mint sprigs.
- 2 cups vanilla low-fat yogurt
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 (10-ounce) package frozen raspberries in light syrup, thawed
- Fresh raspberries (optional)
How to Make It
Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.