Raspberry Yogurt

This light, refreshing frozen yogurt makes an ideal finish for a multicourse meal. Serve with biscotti and a garnish of fresh mint sprigs.

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Ingredients

  • 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

Step 1

Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

Step 2

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.

Step 3

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.

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