Blackberry Frozen Yogurt
You could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Ingredients
- 5 cups fresh or frozen blackberries
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups fat-free frozen vanilla yogurt
Directions
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1In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth.
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2In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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