Recipe from Cuisinart classic frozen yogurt-ice cream & sorbet maker instruction & recipe booklet.
Makes 10, 1/2 cup servings
16 oz (2 cups) raspberries... Can use fresh, or frozen, thawed.
1 cup granulated sugar
1/3 cup lime juice
3 cups (I use one carton) fat-free vanilla yogurt
Place raspberries, sugar & line juice in a bowl. Stir to blend. Cover and let sit for 2-3 hours in fridge. Place raspberry mixture into blender and blend for 15-20 seconds. Strain thru a fine mesh strainer, pressing thru the solids to remove all the seeds, discard the seeds. Combine the raspberry mixture with yogurt. Stir to blend until smooth. Turn the frozen yogurt maker on; pour the mixture into the freezer bowl and let mix until thickened... About 20-25 minutes. The yogurt will have a soft, creamy texture. If you'd like it more frozen, transfer yogurt to a freezable container and place in freezer for about 2 hours, or when you want to use it. I find if I put it in the big freezers, it freezes too hard and it's quite difficult to scoop out so I keep it in the top of the fridge freezer... Or make sure I take it out of the freezer 10-615 minutes or so before serving.
|Frozen yogurt when finished mixing for 20 minutes...|
|Frozen yogurt after frozen in the freezer|