Nutritional Info

Nutrition Facts

Serving Size 1 (899g)

Calories 727
Calories from Fat 117 (16%)
Amount Per Serving %DIV
Total Fat 13.1g 20%
Saturated Fat 7g 35%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 301.5mg 101%
Sodium 432.4mg 19%
Potassium 1860.3mg 40%
Total Carbohydrate 122.1g 41%
Dietary Fiber 15.3g 61%
Sugars 45.4g
Protein 34.1g 68%

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Recipe Description
You'll love that this frozen treat has an amazingly rich texture, reminiscent of ice cream, but has very little fat. Its intense berry flavor and deep rose color come from draining most of the liquid from the yogurt overnight and replacing it with raspberry puree. Strawberries or blackberries would work just as well. This is an excellent opportunity to use frozen berries if you don't have a berry patch in your backyard.
Prep time
24 hr
Cook time
8 min
Ready In
24 hr 8 min

Ingredients

Serves Tool

Serves To:USMetric
1   lemon, juiced
1   lemon zest, grated
1/4 Cup(c)  corn syrup, preferably dark
3/4 Cup(c)  sugar
4 Cup(c)  fresh raspberries, or thawed frozen unsweetened raspberries
4 Cup(c)  low fat plain yogurt

Preparation

Line a colander with a single layer of damp cheesecloth and place the colander in a large bowl. Spoon the yogurt into the cheesecloth, then cover the bowl and colander with plastic wrap. Refrigerate the yogurt for at least 6 hours or overnight. Meanwhile, combine the raspberries, sugar, and 1/2 cup of water in a medium sized saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar dissolves and the raspberries soften, about 5 minutes. Allow the raspberry mixture to cool to room temperature. Strain the raspberry mixture through a sieve into a medium sized bowl, pressing down on the berries with a spoon or rubber spatula to extract all of the liquid from the fruit. Discard the seeds. Refrigerate the raspberry puree, covered, until ready to use. Discard the liquid from the yogurt that has accumulated in the large bowl. Place the drained yogurt in the bowl and discard the cheesecloth. Add the strained raspberries, corn syrup, and lemon zest and juice to the yogurt and whisk until smooth. Refrigerate the yogurt mixture, covered, until thoroughly chilled, at least 2 hours. Place the yogurt mixture in the bowl of an ice cream maker and churn following the manufacturer's instructions. Transfer the yogurt to an airtight container and freeze for at least 2 hours before serving. For longer storage, place a piece of plastic wrap directly on the surface of the yogurt to prevent ice crystals from forming. The yogurt can be frozen for up to 2 weeks.

Additional notes

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