Healthy Raspberry Frozen Yogurt




INGREDIENTS
· 300 grams (10.6 ounces) frozen raspberries

· 340 grams (1 1/2 cup) plain Greek yogurt I used 0% fat

· 110 grams (1/3 cup) honey
                                                    

Instructions
· Combine all the ingredients in a blender and blend until smooth and creamy. This should take about 4-5 minutes.

· At this point the frozen yogurt can be served and will have the texture of soft serve. For a firmer texture, transfer the mixture to a container and freeze for an hour or two before serving, stirring every 20 minutes. Once fully frozen, you may have to let it thaw for few minutes before you can scoop and serve.

· If using an ice cream maker: combine all the ingredients in a blender and blend until smooth and creamy. This should take about 4-5 minutes. Transfer to the refrigerator and chill for an hour.

· Once chilled, pour the mixture in your ice cream maker, and freeze according to the manufacturer’s instructions.

· Remove the raspberry frozen yogurt and store in the freezer until ready to serve.

· Enjoy!

Source : here

Comments

Post a Comment

Popular Posts

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more

Greek Quinoa Bowls

Image
INGREDIENTS · 1 cup quinoa · 1.5 cups water · 1 cup chopped green bell pepper · 1 cup chopped red bell pepper · 1/3 cup crumbled feta cheese · 1/4 cup extra virgin olive oil · 2-3 TBSP apple cider vinegar · salt and pepper to taste · 1-2 TBSP fresh parsley Tasty Extras : · Hummus · Pita wedges · Olives · Fresh tomatoes · Sliced or chopped avocado · Lemon wedges Instructions · First rinse and drain your quinoa using a mesh strainer or sieve.  · Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!  · Next add your water, set burner to high, and bring to a boil.  · Once boiling, reduce heat to low and simmer, covered w
Read more

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more