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.
|Prep Time:||5 minutes|
|Ready in:||35 minutes|
|Yield:||8 servings, 1/2 cup each (1 quart)|
|Ease of Prep:||Easy|
|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 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 manufacturers directions, or until desired consistency. Add 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 chocolate chips, cover and freeze until ready to serve.
Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.
Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||147 cal||Carbohydrate Servings:||1 1/2|
|Carbohydrates:||25 g||Dietary Fiber:||4 g||Cholesterol:||4 mg|
|Fat:||4 g||Sodium:||45 mg||Saturated Fat:||2 g|
|Protein:||4 g||Potassium:||253 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin C (20% daily value), Calcium (15% dv).|
|Exchanges:||1/2 reduced fat milk, 1 other carbohydrate|