Ingredients
- 3 cups fresh or frozen (not thawed) raspberries
- 2 cups low-fat plain yogurt
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips, preferably mini
Cooking Directions
Step 1
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 147
- Carbohydrates: 25g
- Fat: 4g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 4mg
- Potassium: 253mg
- Sodium: 45mg
- Exchanges: 1/2 reduced fat milk, 1 other carbohydrate
- Carbohydrate Servings: 1 1/2