Time for fall raspberries! Raspberries are great because there’s a an early and a late season. These black raspberries are from a trip fruit picking earlier this summer, but you can use red raspberries just as easily for this recipe. This is one of those great throw everything into one bowl and be done recipes. No eggs to cook or custard to make, so it’s a nice and easy (healthy!) frozen treat to make.
Black Raspberry Frozen Yogurt, adapted from The Perfect Scoop by David Lebovitz
- 2 cups whole milk Greek yogurt (if you use non-fat yogurt it will freeze much harder)
- ¾ cups sugar
- 2 cups fresh or frozen raspberries
- 1 tsp. freshly squeezed lemon juice
- 1-2 tbsp. vanilla extract
Combine the yogurt, sugar, berries, and lemon juice in a blender or food processor. Blend until smooth. Press the mixture through a fine mesh sieve to remove the seeds. Stir in the vanilla.
Check out that gorgeous color!