Friday, June 3, 2011

Berry Frozen Yogurt! Yum!

June is National Frozen Yogurt month!  What a great time to learn and share recipes for making your own healthier version of frozen yogurt. 
It's Friday and I don't know about you but I like to have a treat on the weekends and what could be better than something cool and refreshing (it'll be 95+ degrees in Georgia this weekend).  So here is a great recipe for creating your own Berry Frozen Yogurt. Give it a try and keep your treats healthy and your tummy lean and happy!
3 cups fresh or frozen and partially thawed blackberries, or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
6 tablespoons sugar
1 tablespoon lemon juice
3/4 cup low-fat plain yogurt
Combine berries, sugar and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.
Transfer the berry mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving. | Equipment: Ice cream maker or food processor
Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.
Per serving: 106 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 22 g carbohydrates; 3 g protein; 4 g fiber; 22 mg sodium; 192 mg potassium. 6 servings, 1/2 cup each

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