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Raspberry-Lime Frozen Yogurt
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2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Last year, John Kessler had fun making frozen yogurt from scratch. This was his favorite of the many he tried. With a flavor as bright as its color, this yogurt would be appropriate for a dinner-party dessert. If you have a large ice cream machine, double the recipe. Also, taste the raspberries after they macerate, as very sour ones might require a spoonful more sugar.
Hands on time: 5 minutes Total time: 35 minutes Serves: 4
Ingredients:
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1/2 pint (1 small container) fresh raspberries
Scant 1/4 cup granulated sugar
Juice of 1/2 lime
1 pint plain yogurt, preferably Greek-style, 2 percent butterfat
Instructions:
In a nonreactive bowl, combine the berries, sugar and lime juice and let rest for 10 minutes to macerate. Lightly mash with a fork and add yogurt. Churn in ice cream maker until thick like soft-serve ice cream, about 20 minutes depending on the machine.
Nutrition:
Per serving: 142 calories (percent of calories from fat, 13), 7 grams protein, 25 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 7 milligrams cholesterol, 86 milligrams sodium.
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