Nothing says “summer” quite like raspberries, and in this delicious frozen yogurt recipe, the fresh taste of raspberries is combined with the wonderful creaminess of Greek yogurt.
I made several attempts before perfecting this one, and decided that since both the yogurt and the raspberries are fairly tart, this raspberry frozen yogurt requires a fair amount of sweetener. So to keep calories, carbs and my own blood sugar readings in check, I opted to use xylitol in this recipe (here’s why I think xylitol is safe). Go ahead and use a comparable amount of granulated sugar or honey if you prefer – both should work, although nutritional values will change of course.
- ½ cup (96 grams) xylitol*
- 6 oz fresh raspberries
- 2 cups plain, full-fat Greek yogurt
- Place the xylitol in your food processor’s bowl. Process until fine - xylitol granules are too large and will interfere with the frozen yogurt’s texture if not processed first.
- Add the raspberries and process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
- Add the yogurt and process until combined, stopping once to scrape the sides and bottom of the bowl.
- Process 1 more minute, until light and fluffy.
- Using a spatula, transfer the mixture into a square 9-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 whisk to mix everything together until smooth.
- Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
- If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 20 minutes before serving, to allow it to soften.