Raspberry Frozen Yogurt
photo by Juenessa
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 quart
- Serves:
- 4
ingredients
- 1⁄4 cup water
- 1 teaspoon unflavored gelatin
- 1 cup frozen unsweetened raspberries or 1 cup fresh raspberry
- Equal sugar substitute (to taste)
- 1 cup plain nonfat yogurt, stirred
- 1 egg white
- 1⁄3 cup cold water
- 1⁄3 cup nonfat dry milk powder
directions
- In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
- In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
- Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
- In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
- Fold into raspberry mixture.
- Freeze in ice cream maker according to directions.
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Reviews
-
This was the first time I had made frozen yogurt and it was excellent! I added 2 teaspoons of Splenda for my sugar substitute and it was just right. The yogurt was light and creamy with a wonderful, raspberry flavor. Oh just one thing, after I pureed the frozen raspberries in my food processor, they were still too frozen to strain. So, I stuck them in the microwave for about 1 minute and 30 seconds and this helped to defrost the raspberries and make them a little juicy so I could strain them. Thanks so much, Toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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