Raspberry Frozen Yogurt

1. 1

   Put the raspberries and 1-2 tablespoons water in a saucepan. Cook over low heat for 5-7 minutes until the raspberries are soft and release their juice, stirring often.

2. 2

   Pass the raspberries through a fine sieve or the food mill and collect the coulis in a bowl. Set aside to cool.

3. 3

   In a bowl mix the heavy cream, sour cream and sugar with a wire whisk until the sugar dissolves. Stir in the cooled raspberry coulis and refigerate for several hours, preferably overnight.

4. 4

   The next day, process the frozen yogurt in an ice-cream maker according to manufacturer's instructions. I have an ice-cream maker whose bowl needs to be frozen so when it is warm in the kitchen, I carry the ice-cream maker down to the much cooler basement. That prevents the bowl from warming up and considerably improves the consistency.

5. 5

   Fill he frozen yogurt in plastic containers with tight lids and place them in the freezer until solidly frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.