Soft serve ice cream

Soft-serve ice cream is irresistible on a sweltering summer day and a homemade version is easy to prepare.

The Washington Post/Deb Lindsey

Even though ice cream is my favorite food, I know it’s not a good idea to eat it every day.

And even when I do indulge, I try to keep the sugar and fat content to a minimum. That’s why I enjoy frozen yogurt.

While it’s certainly not the same as ice cream, it’s a great substitute.

Raspberry frozen yogurt is my favorite because it’s a little tangy. I also enjoy blueberry and strawberry.

You can use the recipe below to make all three, simply swap out with your berry of choice or try a combination of all three.

With less than 100 calories per serving, it’s a dessert I can enjoy guilt-free.

Raspberry soft-serve

Make ahead: The plain yogurt needs to be frozen for 30 minutes before blending. The soft-serve is best on the day it’s made.

  • ½ cup plain Greek-style nonfat yogurt
  • ½ cup frozen (unsweetened) raspberries
  • Scant ½ teaspoon powdered stevia, or to taste
  • 1 teaspoon agave nectar/syrup (optional)

Directions

  1. Freeze the yogurt for 30 minutes.
  2. Transfer to a mini food processor or blender. Add the raspberries and powdered stevia; blend until smooth. Taste, and add stevia or agave nectar, if desired.
  3. Serve immediately.

Makes: 1 serving

Nutrition per serving: 97 calories, 12 g protein, 12 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 48 mg sodium, 4 g dietary fiber, 7 g sugar

Source: EatingbyElaine.com

Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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