Summer Berry Frozen Yogurt
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 6 cups
- Prep: 15 mins
- Cook: 0 mins
Yogurt is high in vitamin D, a nutrient that enhances calcium absorption and can help with osteoarthritis.
Ingredients
- 3cups fresh berries (blueberries, strawberries, raspberries blackberries), mashed
- 1cup granulated sugar
- 4cups low-fat vanilla yogurt
Instructions
- Mix all ingredients together in a bowl.
- Cover and chill until very cold.
- Freeze in an ice cream freezer following manufacturer’s instructions.
- Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups.
Nutritional Info *per serving
- Calories 230
- Glycemic Load 17.13
- Fat 2g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg
- Sodium 80mg
- Potassium 48g
- Carbohydrate 48g
- Fiber 2g
- Sugars 45g
- Protein 7g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 30%
- Calcium 20%
- Iron 2%
