I coulda made this with fresh organic raspberries.
Instead I had a Trader Joe's moment: organic raspberry spread and raspberry wine; both in the fridge, both cold.
It took just 5 minutes to put this together plus 20 minutes to freeze.
It could be in your dessert bowls tonight . . .
1/3 to 1/2 cup sugar (or 8 to 12 packets Splenda)
4-ounces raspberry fruit spread
2 tablespoons raspberry wine
Combine the yogurt, vanilla and sugar in a large mixing bowl, stirring until the sugar is dissolved. Keep very cold until ready to freeze.
Combine the raspberry wine and raspberry fruit spread in a small measuring cup. Cover and keep cold.
Freeze the yogurt mixture in your ice cream maker according to the manufacturer's instructions.
When the yogurt is frozen, place one-third of it in a lidded container that can go into your freezer, spoon 1/2 of the raspberry mixture over that, then spoon one-third more of the yogurt over the raspberry layer, and repeat with the remaining raspberry mixture ending with the last third of the yogurt on top.
Cut down through the yogurt a few times with a knife. Smooth the top.
Place a piece of plastic wrap directly on top of the yogurt to keep ice crystals from forming then snap on the lid and freeze for several hours until ready to serve. Can be frozen overnight but if that's the case, bring it out and set it on the counter 1/2 hour before serving so it can soften.
I think that using whole milk yogurt works best to achieve creaminess, but low-fat and non-fat will work also although they will freeze to a brick.
As can be seen on other frozen yogurt posts of mine, I usually drain the whey from the yogurt before preparing the recipe. I decided to not do this here to see how it would turn out. It turned out just fine. Maybe not as creamy, but fine nonetheless.
The Trader Joe's link in this post is not a promotion and I do not receive renumeration for it; it is there so you can see what the product looks like. Sorry I couldn't find a photo for the raspberry wine, but TG's carries it with their label at about $8 a bottle.
Copyright © 2005-2011, Christine Cooks. All rights reserved