Cath's Breakfast Raspberry Frozen Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Raspberries frozen 480 gramsStevia 5 gram(s)Lime Juice, 0.33 cupLiberté Greek Yogourt Vanilla 750 gram(s)Optional : 5 scoop of North Coast Naturals 100% ISO Protein Vanilla 1 scoop (29g)
Place raspberries, stevia and lime juice in a medium bowl. Stir to blend. Cover and allow to macerate for 2 to 3 hours in the refrigerator. Place the mixture in the blender and blend for 15 to 20 seconds to purée.
Combine the raspberry purée with the yogurt. (OPTIONAL: add the 5 protein scoop) Stir blend until smooth.
Turn the Cuisinart Classic Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20 to 25 minutes. The yogourt will have a soft, creamy texture. If a firmer consistency is disired, transfer the yogourt to an airtight container and place in a freezer for about 2 hours. Remove from freezer abour 10 minutes before serving.
Serving Size: makes 5 1 cup servings
Combine the raspberry purée with the yogurt. (OPTIONAL: add the 5 protein scoop) Stir blend until smooth.
Turn the Cuisinart Classic Frozen Yogurt-Ice Cream and Sorbet Maker on; pour the mixture into freezer bowl and let mix until thicken, about 20 to 25 minutes. The yogourt will have a soft, creamy texture. If a firmer consistency is disired, transfer the yogourt to an airtight container and place in a freezer for about 2 hours. Remove from freezer abour 10 minutes before serving.
Serving Size: makes 5 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 281.1
- Total Fat: 1.4 g
- Cholesterol: 10.0 mg
- Sodium: 111.7 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 7.5 g
- Protein: 37.8 g
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