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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Place the raspberries in a food processor, and puree for 1 minute. Add the
sugar and puree for another 30 seconds. Place the raspberry mixture into a
medium size mixing bowl. fold in the yogurt and Framboise. Transfer mixture
to an ice cream machine and freeze according to manufacturers directions.
Per serving: 225 calories, 50g carb., 4g protein, 0mg chol., .7/3% fat.
Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw
Ingredients:
2 Cup(s) Fresh raspberries 2 1/2 c Plain nonfat yogurt
1 1/2 Cup(s) Sugar 1/4 c Framboise |
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