fresh or frozen (not thawed) raspberries
low-fat plain yogurt
1 1/2 teaspoons
chocolate chips, preferably mini
- Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
- Transfer the mixture to an ice cream maker. 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.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to