Created By: Rick Rodgers
Homemade frozen yogurt puts store-bought to shame, and our berry-studded best is as rich, creamy, light and refreshing as they come.
- 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled and sliced
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 Cup sugar
- 1 Tbsp. water
- 2 Teaspoons lemon juice
- 1 1/2 Cups plain whole milk yogurt
Combine the strawberries, raspberries, sugar, water, and lemon juice in a large bowl. Let stand at room temperature, 1 hour, stirring occasionally.
Transfer the strawberry mixture to a blender or food processor. Add the yogurt and puree. Transfer to a bowl and refrigerate 2 hours or overnight.
Pour strawberry mixture into an ice cream maker and freeze according to manufacturers directions. Frozen yogurt can be served immediately with a soft texture or transferred to an airtight container and placed in the freezer for several hours for a firmer texture. If placed in the freezer remove and let stand at room temperature for 15 minute before serving.