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    Home » Low-Carb Desserts » Raspberry Frozen Yogurt

    Raspberry Frozen Yogurt

    Last updated: Jun 26, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This raspberry frozen yogurt is made without an ice cream maker. It's wonderfully creamy and flavorful!

    It's made with just 4 ingredients and requires very minimal work, but you'll want to be there and stir it a few times during the freezing process.

    Raspberry frozen yogurt served in a dessert bowl.

    Nothing says "summer" quite like raspberries. And in this delicious recipe, the fresh taste of the fruit is combined with the wonderful creaminess of Greek yogurt.

    The best part? You don't need an ice cream maker to make this delicious frozen treat. Just your freezer, and a little patience. 🙂

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need four simple ingredients to make this raspberry frozen yogurt. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Frozen raspberries: You can use fresh raspberries too if you wish. I use frozen ones because of the convenience.

    Granulated sweetener: I use stevia. You can use your favorite sweetener, including white sugar, any granulated sweetener, or honey.

    Greek yogurt: I use plain whole-milk Greek yogurt.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Instructions

    It's very easy to make this raspberry frozen yogurt. although it does require a time commitment because you need to be home stirring the mixture every 30 minutes. So it's a good recipe to make when you plan on being home anyway.

    • Scroll down to the recipe card for detailed instructions. Here are the basic steps:
    • Place all the ingredients in your food processor bowl and process until very smooth.
    • Transfer the mixture to a square 8-inch pan. Cover and freeze for 45 minutes.
    • Stir, then freeze for two more hours, stirring every 30 minutes. When stirring, you want to stir the already-frozen edges into the still-soft center.

    After two hours, the frozen yogurt should have a soft-serve consistency. You can freeze it for longer if you prefer a scoopable consistency.

    A six-photo collage showing the steps for making raspberry frozen yogurt.

    Expert tip

    I made several attempts before perfecting this recipe, playing with the amount of sweetener that I used. Since both the yogurt and the raspberries are fairly tart, this dessert requires a fair amount of sweetener.

    I opt for stevia glycerite, a formulation that greatly reduces the aftertaste typical of stevia products. But you can use a granulated sweetener instead, and probably honey too.

    Frequently asked questions

    Can I use low-fat Greek yogurt?

    I don't recommend that. You need the fat in whole-milk Greek yogurt for the best flavor and consistency.

    Can I use regular, non-Greek yogurt?

    That's also not recommended. Regular unstrained yogurt has relatively high water content. This will negatively impact the texture. I highly recommend using either Greek yogurt or Skyr in this recipe.

    Do I need an ice cream maker?

    No, you don't. I used to own an ice cream maker, but it took up so much space, that I gave it away. I now make all my ice cream and frozen yogurt recipes, including this one, without an ice cream maker.

    If you follow the technique outlined in the recipe card, you will get a creamy smooth frozen yogurt even without an ice cream machine.

    Variations

    One way to vary this recipe is to use different berries. You can use blueberries, blackberries, and strawberries.

    You can also experiment with different flavor extracts. If you like coconut, try adding a teaspoon of coconut extract instead of vanilla extract. Orange extract is another good option.

    Serving suggestions

    This yogurt is great all on its own! But sometimes I like to serve it topped with homemade whipped cream and fresh raspberries.

    It's also good with a drizzle of melted dark chocolate or topped with a few dark chocolate chips. The combination of chocolate and raspberries is a good one!

    Storing leftovers

    You can keep this yogurt in the freezer, in an airtight freezer-safe container, for up to three months. It hardens as it sits in the freezer, so make sure to remove it from the freezer 30 minutes before you serve it.

    Two scoops of raspberry frozen yogurt served in a glass dessert bowl.

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    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Raspberry frozen yogurt served in a glass dessert bowl.
    4.95 from 52 votes
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    Raspberry Frozen Yogurt

    This raspberry frozen yogurt is made without an ice cream maker. It's wonderfully creamy and flavorful!
    Prep Time15 minutes mins
    Rest time2 hours hrs 45 minutes mins
    Total Time3 hours hrs
    Course: Dessert
    Cuisine: American
    Servings: 6 servings
    Calories: 85kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 6 oz frozen raspberries
    • 2 cups Greek yogurt plain full-fat (I use Fage 5%)
    • 2 teaspoons stevia glycerite (equals ⅔ cup sugar)
    • 2 teaspoons vanilla extract

    Instructions

    • Place all the 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.
    • 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 for 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 a few hours, remove it from the freezer 20 minutes before serving, to allow it to soften.

    Video

    Notes

    It's important to use a strained yogurt in this recipe - either Greek yogurt or Skyr. 
    I made several attempts before perfecting this recipe, playing with the amount of sweetener that I used. Since both the yogurt and the raspberries are fairly tart, this dessert requires a fair amount of sweetener.
    I opt for stevia glycerite, a formulation that greatly reduces the aftertaste typical of stevia products. But you can use a granulated sweetener instead, and probably honey too.

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    Nutrition per Serving

    Serving: 0.5cup | Calories: 85kcal | Carbohydrates: 6g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 26mg | Fiber: 2g | Sugar: 4g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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