Raspberry Frozen Yogurt

This light, refreshing dessert makes an ideal finish for a multicourse meal. Serve with biscotti. Garnish with fresh mint sprigs, if you like.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 2  cups  vanilla low-fat yogurt
• 1/2  cup  whole milk
• 1/4  cup  sugar
• 1  (10-ounce) package frozen raspberries in light syrup, thawed
• Fresh raspberries (optional)

Preparation

Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.

Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.

Nutritional Information

Calories:

100 (12% from fat)

Fat:

1.3g (sat 0.8g,mono 0.3g,poly 0.1g)

Protein:

3.8g

Carbohydrate:

18.6g

Fiber:

0.5g

Cholesterol:

5mg

Iron:

0.2mg

Sodium:

47mg

Calcium:

124mg