1/1 Photo of Raspberry Frozen Yogurt
Recently someone gave me an ice cream maker and that has sent me hunting for frozen treats that are fruit filled and relatively healthy. Love berries so this one grabbed me. Planning to try it as a mixed berry frozen yogurt next. Be aware that nonfat frozen confections are best eaten fresh or after freezing for just a few hours. After a day or two they tend to get a bit icy. The original was found on fooddownunder.com.
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Units: US | Metric
- 1In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
- 2In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
- 3Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
- 4In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
- 5Fold into raspberry mixture.
- 6Freeze in ice cream maker according to directions.
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Nutritional Facts for Raspberry Frozen Yogurt
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 92.7
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 3.2 mg
- Sodium 116.4 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 2.0 g
- Sugars 11.3 g
- Protein 8.8 g