1-16ozpackage of frozen peachesthawed for 15 minutes
2Tbsagave nectar
1/2cupplain 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.