Raspberry-Chocolate Chip Frozen Yogurt
8 servings, 1/2 cup each (1 quart)
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
No Ice Cream Maker Needed! 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 (using frozen berries will shorten the freezing time). 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.
Northerly Nosh 