Created By : Rick Rodgers
Ingredients
- 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled and sliced
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 Cup sugar
- 1 Tbsp. water
- 2 Teaspoons lemon juice
- 1 1/2 Cups plain whole milk yogurt
Directions
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Combine the strawberries, raspberries, sugar, water, and lemon juice in a large bowl. Let stand at room temperature, 1 hour, stirring occasionally.
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Transfer the strawberry mixture to a blender or food processor. Add the yogurt and puree. Transfer to a bowl and refrigerate 2 hours or overnight.
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Pour strawberry mixture into an ice cream maker and freeze according to manufacturers directions. Frozen yogurt can be served immediately with a soft texture or transferred to an airtight container and placed in the freezer for several hours for a firmer texture. If placed in the freezer remove and let stand at room temperature for 15 minute before serving.
Nutrition
Serving Size :
1/2 cup
Calories | 154 | |
---|---|---|
Total Fat | 1.80 g | |
Saturated Fat | 0.97 g | |
Cholesterol | 5.97 mg | |
Sodium | 22 mg | |
Total Carbohydrates | 34.12 g | |
Dietary Fiber | 2.51 g | |
Protein | 2.23 g |