Rebecca Baird of Salt Lake City, Utah pairs sweet blackberries with tangy vanilla yogurt to churn out this purple delight. "You could also use boysenberries, raspberries or strawberries," she notes.
- 5 cups fresh or frozen blackberries
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups (32 ounces) fat-free frozen vanilla yogurt
- In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth.
- In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 8 servings.
Originally published as Blackberry Frozen Yogurt in Light & Tasty June/July 2004, p61
Reviews for Blackberry Frozen Yogurt
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review