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Raspberry Frozen Yoghurt


3 cups raspberries
⅔ cup sugar
1 tablespoon cornstarch
1 cup milk
cup corn syrup
1 cup plain yoghurt


In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yoghurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into an ice cream machine. Freeze according to manufacturer's instructions.

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