Raspberry Yogurt: The Best Raspberry Yogurt Recipe from Cook'n

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	Raspberry Yogurt

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

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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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