Raspberry-Chocolate Chip Frozen Yogurt

We’re still in the midst of the hot, humid Nashville summertime, and there are few things that are quite as refreshing in hot weather as a frozen treat. Ice cream, frozen yogurt, popsicles and slushies – I love ’em all this time of year. So, I thought recently, what a perfect time to finally give my new(ish) ice cream maker a try! I looked up a ton of possible ice cream and fro yo recipes, and settled on this Raspberry-Chocolate Chip Frozen Yogurt. Berries and chocolate are one of my all-time favorite combinations, so I had a good feeling that this would be a success.

And y’all, this frozen yogurt turned out SO deliciously. Such a fabulous recipe to break in my new ice cream maker! The naturally-tart raspberries mean that this frozen yogurt isn’t overwhelmingly sweet. The tart berries balance wonderfully with the sweet, rich chocolate chips and the slight tang of the yogurt. The texture is also perfect – not quite as icy as sorbet, but not quite as creamy as straight-up ice cream — it’s about halfway in between, which I love. And did I mention that it’s pretty darn healthy? With less than 150 calories per serving, but 4 good grams of protein, you can enjoy this scrumptious frozen treat without having to feel guilty about it. You can’t beat that!

Raspberry-Chocolate Chip Frozen Yogurt

Makes 8 (1/2 cup) servings, adapted from EatingWell

Ingredients

3 cups frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips

Directions

Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.

Transfer the mixture to an ice cream maker (or see “No Ice Cream Maker?” note below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

No Ice Cream Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours. Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.

Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.

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