Raspberry Fro-yo
It’s warm enough to pull out the ice cream machine again. I’ve decided to try frozen yogurt this year. I found this recipe:
http://www.personalhealthzone.com/recipes/healthy_cooking/dessert/raspberry_frozen_yogurt.html
I’ve never made frozen yogurt before, but it seems about right – some milk to thin it out, cornstarch for a little body, and two kinds of sugar to keep crystals from forming. Raspberries are getting cheaper now, and they’re the best of the bunch (strawberries are varying now, and it’s too early for blueberries).
Plus, I get to use my new food processor to make the raspberry puree (when you puree seeded fruit in a food processor, remember to use the dough blade to avoid nicking the seeds, which can be bitter – that’s not noted in the recipe).
I’m also going to add an extra cup of lightly diced raspberries near the end of the freezing cycle, to give it a little more texture variety.
