- 2 pints fresh rasberries
- 1 cup sugar
- 2 cups plain low-fat yogurt
- Fresh mint sprigs, for garnish
- In a blender or food processor, puree the raspberries with the sugar. Pass the puree though a fine sieve.
- In a bowl, whisk the yogurt until smooth and stir in the raspberry puree. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer the frozen yogurt to a container and freeze until firm. Spoon the yogurt into tall glasses, garnish with mint sprigs and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.