Raspberry Frozen Yogurt (Print Version)
# Ingredients:
01 -
170g frozen raspberries
02 -
480g full-fat Greek yogurt (5% fat recommended)
03 -
2 teaspoons stevia glycerite (equivalent to ⅔ cup sugar)
04 -
2 teaspoons vanilla extract
# Instructions:
01 -
Combine frozen raspberries, Greek yogurt, stevia glycerite, and vanilla extract in food processor. Process until smooth, pausing occasionally to scrape down the sides and bottom of the bowl. Small raspberry specks are acceptable.
02 -
Transfer mixture to a glass 8-inch square pan using a spatula. Cover with cling wrap and freeze for 45 minutes.
03 -
Remove pan from freezer. Use a spatula to fold frozen edges into softer center, then whisk entire mixture until smooth.
04 -
Return covered pan to freezer for 2 hours, stirring mixture every 30 minutes to prevent ice crystallization.
05 -
Serve immediately as soft-serve yogurt in chilled bowls, or freeze for additional 1-2 hours for a firmer, scoopable consistency.
# Notes:
01 -
Use strained yogurt (Greek or Skyr) with full-fat content for proper texture and creaminess.
02 -
Stevia glycerite minimizes aftertaste while maintaining sweetness. Granulated sweeteners or honey can be substituted.
03 -
Store in airtight freezer-safe container for up to three months. Remove from freezer 30 minutes before serving to soften.