• 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
  1. Combine the strawberries, raspberries, sugar, water, and lemon juice in a large bowl. Let stand at room temperature, 1 hour, stirring occasionally.
  2. 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.
  3. 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.
Serving Size:

1/2 cup

Calories 154
Total Fat 1.80 g
Saturated Fat 0.97 g
Cholesterol 5.97 mg
Sodium 22 mg
Total Carbohydrates 34.12 g
Dietary Fiber 2.51 g
Protein 2.23 g