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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yogurt and milk add calcium and make this icy dessert extra creamy. Ingredients:
2 cups french vanilla low-fat yogurt |
1/2 cup whole milk |
1/4 cup sugar |
1 (10-ounce) package frozen raspberries in syrup, thawed |
fresh raspberries (optional) |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring until sugar dissolves.
2. Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Stir puree into yogurt mixture.
3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon yogurt mixture into a freezer-safe container; cover and freeze 1 hour or until firm. Scoop into small dessert dishes, and garnish with fresh raspberries, if desired.
4. Young Chefs can:
5. Pour yogurt into bowl
6. Place top on blender, and press blender buttons with adult supervision
7. Older Chefs can:
8. Stir yogurt-milk mixture
9. Strain raspberry puree
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