Crimson Berry Frozen Yogurt |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | N/A | N/A | 195 | N/A | 3g | N/A | 34g | N/A | 6mg |
| INGREDIENTS: | ||
| 1 cup low-fat milk | 1/2 cup sugar | 3 tablespoons light corn syrup |
| 1 (8-ounce) carton egg substitute, thawed | 2 cups fresh or frozen unsweetened raspberries | 1 cup plain low-fat yogurt, stirred |
| 1 | In a medium saucepan, combine milk, sugar, and corn syrup. Stir in egg substitute; whisk until smooth. Cook and stir over moderate heat until mixture is very thick; remove from heat. In blender or food processor fitted with metal blade, puree berries; strain and discard seeds. Stir strained berries and yogurt into cooked mixture. Freeze in ice cream maker according to manufacturer's directions. |