Servings: Approx. 5 cups
Total Time: 15 minutes + freezing time
- 2 (6 ounce) packages raspberries
- 1 quart plain nonfat Greek yogurt
- 1 cup sugar
- 1 vanilla bean, split, seeds scraped out
Puree 1 package of raspberries in a food processor. Press through a fine mesh strainer using the back of a spoon, making about ½ cup puree.
Return ¼ cup of puree to food processor and add yogurt, sugar and vanilla bean. Pulse until sugar is dissolved.
Combine remaining puree with the other package of raspberries and gently mash.
Stir together yogurt mixture and raspberry swirl until combined. Spoon into a resealable container and freeze until solid.
To serve, defrost frozen yogurt slightly in your refrigerator (about 2 hours), scoop and enjoy!
Nutrition information per serving (1 cup each): 327 calories; 1.5 g fat; 0 g saturated fat; 9 mg cholesterol; 67 mg sodium; 62 g carbohydrate; 8 g fiber; 51 g sugar; 20 g protein