Raspberry Frozen Yogurt
User Reviews
5
Raspberry Frozen Yogurt
Description
The recipe for Raspberry Frozen Yogurt uses frozen raspberries combined in a food processor with strained full-fat Greek yogurt, stevia glycerite as a sweetener, and vanilla extract. Processing until mostly smooth creates a slightly textured mixture with raspberry specks. The mixture is frozen in intervals with stirring to maintain consistency and prevent ice crystals, resulting in a creamy frozen dessert.
This homemade frozen yogurt provides controlled sweetness while maintaining the natural tartness of raspberries and tang of Greek yogurt. The sweetener choice, stevia glycerite, reduces added sugars and limits aftertaste typical of stevia products. Serving can range from soft-serve right after initial freezing to a scoopable texture after longer freezing times.
Use of whole-milk yogurt is critical to achieve proper creaminess and body. The recipe can be stored in an airtight container in the freezer for up to three months, though it hardens over time and benefits from tempering before serving. The process of stirring every 30 minutes during freezing helps avoid a grainy texture.
Ingredients
- 6 ounces raspberries frozen
- 2 cups Greek yogurt plain, full-fat; I often use Fage 5%
- 2 teaspoons stevia glycerite equals ⅔ cup of sugar
- 2 teaspoons vanilla extract
Instructions
- Place the raspberries, yogurt, stevia, and vanilla in your food processor. Process until smooth, stopping a few times to scrape the sides and bottom of the food processor bowl. A few specks of raspberries will remain – that’s fine.
- Using a spatula, transfer the mixture to a glass square 8-inch pan (or a similar-capacity glass pan). Cover with cling wrap and freeze for 45 minutes.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges into the still-soft center, then use a hand whisk to mix everything together until smooth.
- Cover the pan again and place it in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for 1-2 more hours for a firmer consistency you can scoop out.
Notes
- Use whole-milk strained yogurt like Greek yogurt or Skyr for best creaminess and texture.
- Stevia glycerite is recommended to balance sweetness while minimizing stevia aftertaste; however, granulated sweetener or honey can be substituted.
- Freeze the yogurt in intervals, stirring every 30 minutes, to maintain smoothness and prevent large ice crystals.
- Store frozen yogurt in a freezer-safe airtight container for up to three months; remove 30 minutes before serving to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 85kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 26mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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