Raspberry-Chocolate Chip Frozen Yogurt

"On Saturday he ate through one piece of chocolate cake, one ice cream cone..."

One of our favorite but least used wedding gifts was an ice cream maker so when I started thinking about the ice cream cone possibilities I got really excited. In fact I found SO many possible ice cream recipes that we have decided to make ice cream all summer long! My recommendation for this one is to freeze it over night. It was super melty but delicious. Husband is not a huge fan of raspberries so he didn't like it as much since the raspberries are definitely the main flavor in this frozen yogurt. It is super tart which is a plus for me and the mini chocolate chips are a great contrast. Thing 1 enjoyed helping to make this with us and was VERY interested in the ice cream maker. I loved it. Great low cal dessert! 4.5 out of 5 stars.

Source: Eating Well

Serves: 8

Ingredients

• 3 cups fresh or frozen (not thawed) raspberries
• 2 cups low-fat plain yogurt
• ⅓ cup sugar
• 1½ teaspoons vanilla extract
• ½ cup chocolate chips preferably mini

Directions

1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
2. Transfer the mixture to an ice cream maker (or see “No Ice Cream Maker?” below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve. No Ice Cream Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.

Amount Per Serving

Calories: 147

Fat: 4 g

Cholesterol: 4 m

Carbohydrate: 25 g

Fiber: 4 g

Protein: 4 g