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Raspberry Frozen Yogurt
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Description
Just cause summer’s over doesn’t mean you can’t make ice cream. This is fast, refreshing and can literally be made in 1 minute!
Ingredients
- 1 pound, 1-⅔ ounces, weight Frozen Raspberries
- 1 pound, 1-⅔ ounces, weight Greek Yogurt
- 2 Tablespoons Caster Sugar
Preparation
Put the raspberries, yogurt and caster sugar in the food processor and whiz until you get a smooth mixture. Either eat right away for soft-serve or stick it in the freezer for a couple of hours to let it firm up.
Optional: I don’t mind the seeds, but if you’re the type of person who hates the grittiness of it then you can try straining the mixture just after processing. It will melt quite a bit as you strain it but it will probably firm up again once you put it back in the freezer.
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Patricia @ ButterYum on 10.12.2012
Wow, that color is amazing! Thanks for letting me know you tried and liked my banana cake. It’s so very good.