Berry Frozen Yogurt (Print Version)
# Ingredients:
01 -
170g frozen raspberry berries
02 -
480g thick Greek yogurt (go for 5% fat type)
03 -
2 teaspoons stevia glycerite (works like ⅔ cup sugar)
04 -
2 teaspoons pure vanilla extract
# Instructions:
01 -
Throw the frozen raspberries, Greek yogurt, stevia glycerite, and vanilla into your food processor. Blend till it's smooth, stopping now and then to push down stuff from the sides. Don't worry about tiny raspberry bits.
02 -
Scoop the mixture into a square glass pan (8-inch). Put cling wrap over it and stick it in the freezer for 45 minutes.
03 -
Take the pan out. Scoop the frozen edges into the middle part that's still soft, then whisk everything together until it's nice and smooth.
04 -
Cover and put it back in the freezer for 2 hours. Every half hour, give it a good stir to keep ice crystals from forming.
05 -
Eat it right away as soft-serve in cold bowls, or let it freeze another 1-2 hours if you want it firm enough to scoop.
# Notes:
01 -
Pick thick, strained yogurt with full fat for the best creamy result.
02 -
The stevia glycerite won't leave a weird taste. You can swap in regular sugar or honey if you want.
03 -
Keep it in a sealed container in the freezer up to three months. Let it sit out 30 minutes before you want to eat it.