Frozen Raspberry Yogurt
You use frozen raspberries, so it can be made all year round.

• 2 cups vanilla low-fat yogurt
•1/2 cup whole milk
•1/4 cup sugar
•1 (10-ounce) package frozen raspberries in light syrup, thawed

Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt
mixture.

Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.

Per Serving (per 1/2 cup): 119 Calories; 1g Fat (9.4% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 45mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007