Email to Cat      

Frozen Raspberry Yogurt Cream

Source of Recipe


Adapted from "The Stonyfield Farm Yogurt Cookbook"






List of Ingredients



• 1 (12-ounce) package unsweetened frozen raspberries, thawed
  
• 3/4 cup sugar, or more to taste
  
• Squeeze of fresh lemon juice
  
• 2 cups plain yogurt
  
• 3/4 cup heavy cream
  






Instructions



1. Purée the thawed raspberries in a food processor, using the steel blade. Transfer to a sieve and press the mixture through the sieve into a bowl. Discard the seeds.
   
   
2. Mix sugar, lemon juice, yogurt and cream into the raspberry juice. Place in the container of an ice cream maker and freeze according to manufacturer's instructions.
   
   
3. If not served right away, transfer to a freezer container and store in freezer until ready to serve. If mixture becomes too hard, let it soften in the refrigerator before serving.
   
   Makes about 1 quart.