2 cups plain or vanilla yogurt (I used Nancy’s Organic Honey Yogurt)
2 cups fresh raspberries
1/2 cup sugar (or more to taste)
1/2 to 1 cup whole milk
Smash the raspberries and mix with the sugar. Let macerate for at least one hour, preferably in the refrigerator since the ingredients should be cold. Once the sugar is dissolved, blend with the yogurt. Add milk if the mixture is too thick. Pour into the ice cream maker per the machine’s instructions.
About Vandy Roadifer
Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
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