Fresh raspberries may be used, but they need to be frozen until firm to achieve the proper soft-serve consistency.
Make Ahead: The plain yogurt needs to be frozen for 30 minutes before blending. The soft-serve is best on the day it's made.
Yield: Makes 3/4 cup (1 serving)
- 1/2 cup plain Greek-style nonfat yogurt
- 1/2 cup frozen (unsweetened) raspberries (see headnote)
- Scant 1/2 teaspoon powdered stevia, or to taste
- 1 teaspoon agave nectar/syrup (optional)
Freeze the yogurt for 30 minutes.
Transfer to a mini food processor or blender. Add the raspberries and powdered stevia; blend until smooth. Taste, and add stevia or agave nectar, if desired.
Serve right away.
From Elaine Gordon. a master certified health education specialist and creator of EatingbyElaine.com.
Tested by Kendra Nichols.
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