Raspberry Frozen Yogurt

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Raspberry Frozen Yogurt Recipe

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.

Raspberry Frozen Yogurt
 
Prep/Rest
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Low-Carb, Primal
Yield: 6 servings
New quantity:
Ingredients
  • ½ cup (96 grams) xylitol*
  • 6 oz fresh raspberries
  • 2 cups plain, full-fat Greek yogurt
Instructions
  1. 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.
  2. Add the raspberries and process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
  3. Add the yogurt and process until combined, stopping once to scrape the sides and bottom of the bowl.
  4. Process 1 more minute, until light and fluffy.
  5. Using a spatula, transfer the mixture into a square 9-inch pan. Cover with cling wrap, and freeze for 45 minutes.
  6. 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.
  7. Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
  8. 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.
  9. 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.
Notes
*Why I believe xylitol and erythritol are safe; if you’re not convinced, replace with equal amounts of granulated sugar, coconut sugar or honey.
Nutrition Per Serving
Serving size: ½ cup; Calories: 133; Total Fat: 4g; Carbohydrates: 8g; Sugars: 16g; Sodium: 35mg; Fiber: 2g; Protein: 7g

Raspberry Frozen Yogurt Recipe