Blackberry Frozen Yogurt Recipe
Rebecca Baird of Salt Lake City, Utah pairs sweet blackberries with
tangy vanilla yogurt to churn out this purple delight. "You could also
use boysenberries, raspberries or strawberries," she notes.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing
Ingredients:
5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups (32 ounces) fat-free frozen vanilla yogurt
Directions:
In a food processor, puree blackberries, water and lemon juice. Strain
blackberries, reserving juice and pulp. Discard seeds. Return pureed
blackberries to food processor; add sugar and vanilla. Cover and process
until smooth.
In a large bowl, combine yogurt and blackberry mixture. Fill
cylinder of ice cream freezer two-thirds full; freeze according to the
manufacturer's directions. Refrigerate remaining mixture until ready
to freeze. When yogurt is frozen, transfer to a freezer container;
freeze for 2-4 hours before serving. Yield: 8 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 248 Fat: 1 g Saturated Fat: 0 g
Cholesterol: 2 mg Sodium: 78 mg Carbohydrate: 57 g Fiber: 5 g Protein: 6
g
Rebecca Baird of Salt Lake City, Utah pairs sweet blackberries with
tangy vanilla yogurt to churn out this purple delight. "You could also
use boysenberries, raspberries or strawberries," she notes.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing
Ingredients:
5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups (32 ounces) fat-free frozen vanilla yogurt
Directions:
In a food processor, puree blackberries, water and lemon juice. Strain
blackberries, reserving juice and pulp. Discard seeds. Return pureed
blackberries to food processor; add sugar and vanilla. Cover and process
until smooth.
In a large bowl, combine yogurt and blackberry mixture. Fill
cylinder of ice cream freezer two-thirds full; freeze according to the
manufacturer's directions. Refrigerate remaining mixture until ready
to freeze. When yogurt is frozen, transfer to a freezer container;
freeze for 2-4 hours before serving. Yield: 8 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 248 Fat: 1 g Saturated Fat: 0 g
Cholesterol: 2 mg Sodium: 78 mg Carbohydrate: 57 g Fiber: 5 g Protein: 6
g
