Total price: NY $9.48
Price per scoop: NY $0.79
You might not think of making your own frozen yogurt as a particularly thrifty habit, particularly not one made from raspberries. If you happen to already own an ice cream maker, however, the cost per scoop is relatively low, and once you taste the results I bet you’ll think that its worth every penny. This yogurt is creamy, tart, not overly sweet but zingy and full of bright, vibrant raspberry flavor (And raspberry is one of those ice cream/fro yo flavors that you just can’t get at the grocery store. Black raspberry, which you can sometimes find, is a different fruit altogether).
This recipe celebrates instead of camouflaging its yogurt-base. It’s a decadent-tasting dessert that is surprisingly almost as virtuous as a breakfast smoothie. Perfect now that spring, and hope, are just starting to fill the air.*
- 2 cups Greek yogurt (NY $ 4.99 for 17.6 oz Fage Total 0)
- 2.5 cups fresh or frozen raspberries (NY $3.99 for 12 oz frozen)
- 1 teaspoon kirsch (staple)
- ¾ cup sugar (staple)
- Juice of ½ a lemon (NY $0.50 for 1 lemon)
In a blender, puree all ingredients. (If you dislike raspberry seeds, you can push the results through a strainer to remove. I say, why bother?) Chill for 1 hour, then freeze in ice cream maker according to manufacturer’s directions.
Adapted from David Lebovitz, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
* Wow, I’m really waxing rhapsodic here, huh?
Approximate values per scoop (if using nonfat yogurt)
|Calories: 89.1||Vitamin A 1.1 %||Iron 0.9 %|
|Fat: 0.8 g||Vitamin B-12 2.2 %||Magnesium 2.2 %|
|Cholesterol: 2.8 mg||Vitamin B-6 1.4 %||Manganese 13.1 %|
|Sodium 22.5 mg||Vitamin C 12.5 %||Niacin 1.3 %|
|Potassium 97.3 mg||Vitamin D 0.0 %||Phosphorus 3.7 %|
|Total Carbohydrate 17.9||Vitamin E 0.7 %||Riboflavin 4.5 %|
|Fiber 1.8 g||Calcium 6.6 %||Selenium 1.5 %|
|Sugars 14.8 g||Copper 1.1 %||Thiamin 1.3 %|
|Protein 2.8 g||Folate 2.4 %||Zinc 2.2 %|