By Stacy, Contributing Writer
Frozen yogurt has grown in popularity over the years and is often hailed as a healthy treat. Sadly, it is often not healthy at all.
A lot of commercially-made frozen yogurt (including yogurt at some popular stores that is touted as "homemade") contain ingredients such as corn syrup, hydrogenated oils, and food coloring (just to name a few). They are also often loaded with sugar.
All this adds up to a treat that is far from healthy.
(If you'd like to read more about the hidden ingredients in frozen yogurt, this post is very informative.)
Thankfully, it's easy to make frozen yogurt at home; no weird ingredients required!
Today I'm going to share a delicious homemade raspberry frozen yogurt that contains only three ingredients. It's so simple to make, you could teach the kids to do it for you!
Raspberry Frozen Yogurt
Adapted from the Earthbound Farm cookbook
This recipe is best when served immediately. If frozen for long it will lose it's soft-serve texture. So, make just enough to eat right away.
You may need to adjust the recipe to account for the capacity of your ice cream maker and also the amount of people you are feeding.
4 cups plain yogurt
2/3 cup maple syrup
2 cups fresh raspberries or frozen raspberries (unsweetened) that have been thawed
You will also need an ice cream maker. I use a small hand-crank version (but any ice cream maker should work).
Roughly chop raspberries (I find it easiest to use kitchen scissors to cut them up). They should not be in tiny pieces--just chopped a little; the churning of the ice cream maker will break them up even more. We are just trying to avoid having whole raspberries in our finished product.
Measure the yogurt and maple syrup into a bowl. Stir to combine.
Pour the yogurt/maple syrup mixture into an ice cream maker and begin to churn.
(Don't forget to check the instructions for your ice cream maker before beginning. I accidentally poured my mixture in before putting the paddle in place!)
Once the mixture has churned briefly, add the raspberries.
Continue to churn, following the directions of your ice cream maker, stopping when the yogurt is frozen, but still soft. This can take 15 to 30 minutes, depending on the ice cream maker.
For some extra fun, try topping with slivered almonds, coconut flakes or extra raspberries. For a more decadent treat, add a light sprinkling of grated chocolate.
I believe this recipe would work well with other berries, although I haven't tried it myself.
And if you need more ideas for using raspberries, here's a yummy list of real food raspberry recipes.
Do you like frozen yogurt? If so, what's your favorite flavor?