Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It is quick and easy to prepare, but plan ahead if you’re using fresh berries—they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work—dark-chocolate lovers should try bittersweet chips.
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.
- 3 cups fresh or frozen (not thawed) raspberries
- 2 cups low-fat plain yogurt
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips, preferably mini
Place the raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer’s directions, or until desired consistency. Add the chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.
No Ice Cream Maker?
Pour the mixture into a 9 by 13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in the chocolate chips, cover and freeze until ready to serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
147 calories; 4g total fat; 2g total saturated fat; 4mg cholesterol; 45mg sodium; 25g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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