Prep 10 mins
Cook 12 hrs
The recipe is written for whole milk yogurt, but you can make it with nonfat Greek yogurt and it'll turn out just as smooth and rich ...
- 1 cup raspberry puree (or any other fruit, strawberry, blueberry, even banana!)
- 2 cups yogurt (plain)
- 1⁄3 cup honey
- Puree the fruit and add yogurt and honey. Stir well.
- Chill at least four hours or overnight.
- Freeze in ice cream maker according to manufacturer's directions.