Recipe courtesy of Driscoll’s
- 2 packages (6 ounces or 1 1/3 cups each) Raspberries
- 1 quart Greek yogurt (2% fat preferred but can also use full fat or 0%)
- 1 cup sugar
- 1 vanilla bean, split
- Puree 1 package raspberries in bowl of a food processor. Strain and discard seeds. You should have about 1/2 cup puree. Return 1/4 cup puree to food processor. Place remaining puree in a medium bowl. Add half of remaining package raspberries to puree in bowl and gently mash. Set aside.
- Add yogurt, sugar and scrapings from vanilla bean to puree in food processor and process until sugar is dissolved.
- Freeze yogurt mixture according to ice cream maker instructions. Spoon frozen yogurt to a sealable container, adding fresh raspberries and mashed raspberries in puree, stirring to swirl and combine. Freeze until solid.
- Scoop frozen yogurt into favorite bowls, parfait glasses or cones to serve. Frozen yogurt will scoop most easily within 4 to 6 hours of freezing. If frozen solid overnight or longer, let frozen yogurt defrost slightly in refrigerator (about 2 hours) until easy to scoop.