SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Fudge Greek Frozen Yogurt

Makes: 16 to 18 servings
Serving size: 1/4cup Yield: about 1 quart
Prep 15 mins to Freeze 2 hrs to 4 hrs Stand 5 mins
Raspberry Fudge Greek Frozen Yogurt
Ingredients
  • 3  cups  plain Greek low-fat (2%) yogurt
  • 1  cup  sugar
  • 1/4  cup  freshly squeezed lemon juice
  • 2  teaspoons  vanilla
  • 1/8  teaspoon  salt
  • 1/4  cup  raspberry preserves
  • 1/4  cup  chocolate-flavor syrup
  •  Shaved chocolate and/or fresh red raspberries
Directions

1. In a medium bowl combine the yogurt, sugar, lemon juice, vanilla, and salt. Whisk until smooth.

2. Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer's directions. Swirl in 1/4 cup raspberry preserves and 1/4 cup chocolate-flavored syrup.Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving. Serve topped with shaved chocolate and/or fresh red raspberries.

Nutrition Facts (Raspberry Fudge Greek Frozen Yogurt)
  • Servings Per Recipe 16,
  • cal. (kcal) 115,
  • Fat, total (g) 1,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 1,
  • sugar (g) 20,
  • pro. (g) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe