Bowl of raspberry swirl frozen yogurt and raspberries

Description

A perfect combination between sweet and tart. This frozen yogurt is simple, quick, and a classic hit for summer.

  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • 1 Quart Greek yogurt (2% fat preferred but can also use full fat or 0%)
  • 1 Cup sugar
  • 1 vanilla bean, split
  1. Puree 1 package raspberries in bowl of a food processor. Strain and discard seeds. You should have about 1/2 cup puree. Return 1/4 cup puree to food processor. Place remaining puree in a medium bowl. Add half of remaining package raspberries to puree in bowl and gently mash. Set aside.
  2. Add yogurt, sugar and scrapings from vanilla bean to puree in food processor and process until sugar is dissolved.
  3. Freeze yogurt mixture according to ice cream maker instructions. Spoon frozen yogurt to a sealable container, adding fresh raspberries and mashed raspberries in puree, stirring to swirl and combine. Freeze until solid.
  4. Scoop frozen yogurt into favorite bowls, parfait glasses or cones to serve. Frozen yogurt will scoop most easily within 4 to 6 hours of freezing. If frozen solid overnight or longer, let frozen yogurt defrost slightly in refrigerator (about 2 hours) until easy to scoop.
  5. To see more raspberry dessert recipes, click here!
Calories 356.50
Total Fat 15.63 g
Saturated Fat 12.01 g
Cholesterol 26.67 mg
Sodium 44.13 mg
Total Carbohydrates 44.26 g
Dietary Fiber 3.33 g
Protein 10.55 g