Name: Raspberry Frozen Yogurt
Total time: 7 h 45 min
Ingredients: 2 cups plain low-fat yogurt; 4 cups fresh raspberries or one 20-ounce (567 grams) bag frozen raspberries, thawed; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whole milk; 2 teaspoons gelatin (unflavored)

Why This Recipe Works

For our frozen yogurt recipe, we solved the problem of strong yogurt flavor and grainy sugar by adding some milk. Not only did it tame the yogurt flavor but, when put over low heat, the milk made it possible to dissolve the sugar and gave us an easy way to add vanilla bean flavor. In premium ice creams, egg yolks are responsible for the smooth texture; gelatin serves the same purpose in our frozen yogurt recipe.

Instructions

Spoon yogurt into fine-mesh strainer set over glass measuring cup. Place measuring cup in refrigerator; let drain until yogurt releases 1/2 cup liquid, 1 to 2 hours.

Meanwhile, mix berries, 1/4 cup of the sugar, and vanilla in medium bowl. Crush fruit lightly with potato masher; macerate at room temperature for 1 hour. Strain mixture through fine-mesh strainer to remove seeds.

Pour 1/4 cup of the milk into small bowl. Sprinkle gelatin over milk; let stand, stirring frequently, until gelatin swells, about 10 minutes.

Meanwhile, heat remaining 3/4 cup milk and 1/2 cup sugar in small saucepan, stirring occasionally to dissolve sugar. Remove from heat.

Add swelled gelatin into hot milk-sugar mixture, stirring until completely dissolved. Cool to room temperature, then mix, along with raspberries, with drained yogurt.

Refrigerate yogurt mixture until it cools to at least 40 degrees. Pour chilled gelatinous mixture into canister of ice cream machine; churn until frozen. (Can be kept frozen for 1 day before becoming icy.)