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Raspberry Yogurt

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Raspberry Yogurt recipe on the web!!


   _ cups raspberries fresh
   _ cups plain yogurt
   ___ cup sugar
   _ eggs white at room temperature
   1 1/2 teaspoons vanilla extract


Place raspberries in a blender container. Cover and blend at high speed for 45 seconds or until smooth, scraping sides of container as needed. Press raspberries through a sieve with a rubber scraper to remove seeds (you will need about 1 cup puree). Pour into a large mixer bowl. Add yogurt and sugar and stir. Cover and freeze for 1 hour or until frozen 1 inch from edge and center is slushy.

In a small mixer bowl at high speed, beat egg whites until soft peaks form. Add vanilla and beat just to blend; set aside.

Break raspberry mixture into pieces. With chilled beaters, beat at low speed until smooth but not melted. By hand, fold in egg whites. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 2 to 3 hours or until firm but not hard.

Transfer mixture to a chilled large mixer bowl. With chilled beaters, beat at low speed until light and fluffy but not melted. Return mixture to baking pan. Cover and freeze for 2 hours or until firm enough to scoop but not hard.




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