6 servings, 3/4 cup each
Active Time: 10 minutes
Total Time: 40 minutes
Puree raspberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Whisk in sugar and yogurt. If necessary, chill until cold.
Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor.)
Per serving: 189 calories; 1 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 50 g carbohydrates; 3 g protein; 8 g fiber; 24 mg sodium; 192 mg potassium.
Nutrition Bonus: Vitamin C (61% daily value).
Carbohydrate Servings: 3
Exchanges: 1 fruit, 2 other carbohydrate
3 pints raspberries
2 tablespoons lemon juice
1 1/3 cups instant-dissolving sugar
1 cup plain nonfat yogurt
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