Raspberry Frozen Yogurt

Preparation info

  • Difficulty


  • Yield: about

    3 pt

    , depending on overrun

Appears in

Ingredients U.S. Metric
Raspberries, fresh or frozen, unsweetened 1 lb 500 g
Granulated sugar 8 oz 250 g
Water 4 oz 125 g
Plain low-fat or whole milk yogurt 12 oz 375 g



  1. Combine the raspberries, sugar, and water in a food processor. Process until the raspberries are puréed and the sugar is dissolved.
  2. Force the mixture through a fine sieve to remove the seeds.
  3. Combine with the yogurt and mix until evenly blended.
  4. Chill the mixture well.
  5. Freeze in an ice cream freezer.