Ingredients for Raspberry Frozen Yogurt
- 1/4 cup (60ml) water
- 1 tablespoon unflavored gelatin
- 2 cups (250g) frozen unsweetened raspberries
- 1/2 cup Equal sugar substitute
- 2 cups (473ml) plain nonfat Greek yogurt
- 1 large egg white
- 1/3 cup (80ml) water
- 2 tablespoons nonfat dry milk powder
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How to Make Raspberry Frozen Yogurt
- In a small saucepan, combine 1/4 cup (60ml) water with 1 tablespoon of gelatin and allow to stand for 1 minute.
- Cook over low heat, stirring constantly, until the gelatin is completely dissolved.
- Set aside to cool slightly.
- In a blender or food processor, puree 2 cups (250g) fresh raspberries.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds.
- Discard the seeds.
- In a large bowl, combine the strained raspberry puree with the dissolved gelatin.
- Stir in 2 cups (473ml) plain nonfat Greek yogurt.
- In a separate small bowl, whisk 1 large egg white with 1/3 cup (80ml) water and 2 tablespoons of nonfat dry milk powder until stiff peaks form.
- Gently fold the egg white mixture into the raspberry mixture until just combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Transfer the frozen yogurt to an airtight container and freeze for a couple of hours to firm up further (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
0g
Carbs
4g
