Ingredients
- 2 Packages (16 ounces each) low-fat vanilla yogurt
- 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries, divided
- 1/2 Cup light-colored corn syrup
- 4 Tablespoons sugar, divided
- 1/2 Cup coarsely chopped semisweet chocolate (3 ounces)
Directions
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Combine 1 container yogurt, 1/2 cup blackberries, 1/4 cup corn syrup and 2 tablespoons sugar in a blender container or food processor. Blend or process until almost smooth. Pour mixture into ice cream freezer container. Repeat with remaining ingredients.
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Freeze mixture in an electric ice cream freezer according to manufacturer's directions. Remove dasher from freezer. Add remaining 1 1/2 cups berries and the chopped chocolate; stir to distribute.
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Ripen the frozen yogurt or ice cream, after stirring in berries and chocolate, cover top of freezer can with waxed paper or foil.
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Plug hole in lid and replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using about 4 cups ice and 1 cup salt.
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Ripen about 4 hours.
Nutrition
| Calories | 175 | |
|---|---|---|
| Total Fat | 3 g | |
| Saturated Fat | 2 g | |
| Cholesterol | 5 mg | |
| Sodium | 70 mg | |
| Total Carbohydrates | 32 g | |
| Dietary Fiber | 3 g | |
| Protein | 4 g | |