Frozen Raspberry Yogurt

Total Time
4 hr 30 min
30 min
0 min
Fresh raspberries blended with yogurt offer the perfect fruity finish to any meal. The time involved in creating this homemade frozen yogurt really comes down to the freezing; prep time takes only a quick half hour. But don't skip the straining step, as your frozen yogurt will be at its smoothest and most delicious if you make the effort to discard the raspberries' wee seeds. Serve this pretty frozen treat as an afternoon tea time indulgence or serve it as a sweet ending to a meal. If it's dessert, serve in pretty stemmed glasses with a sprig of fresh mint and a smattering of fresh raspberries on top.


Unsweetened frozen raspberries

3 cup(s), thawed

Splenda Granulated no calorie sweetener

¼ cup(s), or other brand artifical sweetener

Plain fat free yogurt

2 cup(s)

Fresh mint leaves

2 Tbsp, chopped


1¼ cup(s), or frozen


  1. Puree thawed raspberries with artificial sweetener in food processor. Strain puree through fine sieve set over large bowl; discard seeds. Stir in yogurt. Cover and refrigerate until chilled, at least 2 hours or overnight.
  2. Place mint in small cup; crush leaves with back of wooden spoon. Stir mint and fresh raspberries into yogurt mixture. Transfer yogurt mixture to ice-cream maker and freeze according to manufacturer's instructions. Transfer yogurt mixture to freezer container and freeze until firm, at least 2 hours or up to 4 days. If yogurt becomes too solid, leave on counter to soften, about 15 minutes before serving.
  3. Per serving (1/2 cup)


If you prefer, use 1/2 cup granulated sugar in the recipe instead of the artificial sweetener. Add the sugar with the 3 cups raspberries in the food processor and process until sugar dissolves.