Nutritional Info

Nutrition Facts

Serving Size 1 (137g)

Calories 153
Calories from Fat 2 (1%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 5.1mg 2%
Sodium 245.8mg 11%
Potassium 169.9mg 4%
Total Carbohydrate 30.7g 10%
Dietary Fiber 0.3g 1%
Sugars 17.3g
Protein 7.7g 16%

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Recipe Description
Rosy pink not too sweet, and flecked with raspberry, this super easy dessert always reminds me of visits home during my college years. While my mother didn't cook much when I was growing up, she became very interested in healthy eating during the 1980s. Instead of a rich dessert, she made this frozen yogurt treat and served it topped with walnuts. These days, I make it for my own kids because it's healthier than ice cream and just as delicious. The soft texture doesn't last when stored in the freezer; so we enjoy eating it all right away.
Prep time
5 min
Cook time
15 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Cup(c)  toasted walnuts, chopped, for garnish
1 Cup(c)  fresh raspberries
1/3 Cup(c)  maple syrup
2 Cup(c)  non fat plain yogurt


Place the yogurt and maple syrup in a medium-size bowl and stir to combine. Place the yogurt mixture in the bowl of an ice cream maker and start to churn following the manufacturer's instructions. Add the raspberries and continue to churn until the mixture freezes, 15 to 30 minutes. The soft berries will break up so that the yogurt turns pink. Serve the softly frozen yogurt immediately, topped with walnuts.

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