Peach Frozen Yogurt with Raspberry Sauce
Servings 4 servings
Ingredients
- 1-12 oz container fresh raspberries - divided
- 1/4 cup raspberry jam seedless if preferred
- 2 Tbs sugar
- 1 Tbs + 1 tsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 Tbs water
- 1-16 oz package of frozen peaches thawed for 15 minutes
- 2 Tbs agave nectar
- 1/2 cup plain nonfat Greek yogurt
Instructions
Raspberry Sauce
- Bring about 8 oz of the raspberries, jam, sugar, and 1 tsp of the lemon juice to a boil in a medium saucepan.
- Reduce heat and simmer 2-3 minutes, or until raspberries begin to break down.
- Stir in cornstarch/water mixture and return to a boil.
- Remove from heat and let cool. If desired, mash some of the whole raspberries, and strain seeds.
Frozen Yogurt
- Add peaches, agave nectar, yogurt and remaining 1 Tbs lemon juice to the bowl of a food processor. Process until smooth, about 5 minutes.
- Add remaining 4 oz of raspberries, and pulse a few times to slightly break up berries.
- Serve frozen yogurt immediately, topped with raspberry sauce.
Notes
[nutrition-label id=3253]
Nutrition information includes sauce. Raspberry sauce can be made in advance, and stored in a jar in the refrigerator. Store any leftover frozen yogurt in an airtight container in the freezer. Let thaw about 15 minutes before eating.
Nutrition information includes sauce. Raspberry sauce can be made in advance, and stored in a jar in the refrigerator. Store any leftover frozen yogurt in an airtight container in the freezer. Let thaw about 15 minutes before eating.