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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

No-Churn Raspberry Frozen Yogurt Recipe

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This recipe for No-Churn Raspberry Frozen Yogurt is from St. Mary's Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. frozen raspberries
½ c. sweetened condensed milk
1 c. plain Greek yogurt
Lightly sweetened whipped cream
Fresh blueberries
Directions:
Directions:
Line a 9"x5" loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm at least 4 hours and up to 1 week.

Lift mixture out of pan using plastic wrap; cut into 1" pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1-2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
Number Of Servings:
Number Of Servings:
6

 

 

 

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