Red Raspberry Frozen Yoghurt
Red Rasberry Frozen Yogurt
Serving size: 10 1/2-cup servings
340g fresh red raspberries (or frozen, thawed)
3/4 cup granulated sugar
1/4 cup fresh lime juice
1/2 cup whole milk
11/3 cups fat free or lowfat vanilla yoghurt
Place the raspberries, sugar, and lime juice in a blender jar (or food processor fitted with the metal â€œsâ€ blade) and blend on high until smooth and homogenous. If desired pour through a fine mesh sieve to strain out the seeds (press with the back of a wooden spoon or spatula).
Transfer raspberry liquid to a medium bowl. Stir in milk and yoghurt with a whisk. If not freezing immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to15 minutes of freezing.
If frozen yoghurt is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding mix-ins while dispensing frozen yoghurt.
Nutritional information per serving: Calories 113 (3% from fat) – carb. 26g – pro. 2g – fat 0g – sat. fat 0g – chol. 2g – sod. 27mg – calc. 75mg – fibre 1g