Sweet-tart raspberries and creamy yogurt combine to make a refreshing and tasty drink.
Frozen Raspberry Banana Yogurt
Ingredients
1 cup raspberries
2 bananas
½ cup nonfat or low-fat plain yogurt
¼ cup nonfat or 1% milk
1 teaspoon sugar
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Put all ingredients into a blender. Blend until smooth.
- Divide the mixture among four small bowls.
- Freeze for about 2 hours. Enjoy as you would ice cream!
- Refrigerate or freeze leftovers within 2 hours.
Notes
- No blender? Mash fruit well with a fork.
- Make popsicles! Spoon mixture into small paper cups or popsicle forms. Add a smooth wooden craft stick. Freeze until very firm so the sticks don't pull out.
You might also like...
Honey Mustard Dressing
Honey Mustard Dressing
This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Chicken Cabbage Stir-Fry
Chicken Cabbage Stir-Fry
Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can change the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Grape and Cucumber Salad
Grape and Cucumber Salad
A unique and delicious combination of grapes and cucumber, with a homemade vinegar dressing.
Prepare:
15 minutes
Makes:
6 Cups
Tuna Cabbage Salad
Tuna Cabbage Salad
Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Spicy Rice and Ground Beef Casserole
Spicy Rice and Ground Beef Casserole
A hearty and tasty dish that combines rice, lean ground beef, southwest-style veggies and creamy cheddar cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Tuna Veggie Melt
Tuna Veggie Melt
A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Comments
Such a great way to use up whatever frozen berries you have in hand! Super yummy even before putting in freezer. Was really creamy when we ate some after being frozen 2 hours. When we ate the rest the next day it was much harder and we did have to let it sit on the counter to defrost some before enjoying (we left it about 25 minutes and then stirred it up). We used already frozen raspberries in the recipe.