Raspberry yogurt cream

Yield: 1 servings

Measure Ingredient
10 ounces Frozen raspberries
2 cups Plain yogurt
7 ounces Marshmallow cream

Puree partially thawed raspberries in blender or food processor.

Pour into fine strainer. Use back of spoon to press puree through strainer into a small bowl; discard seeds. Pour strained berries into blender or food processor. Add marshmallow cream. Blend until smooth.

In a large bowl, stir yogurt until smooth. Gradually stir in berry mixture. Pour into ice cream canister and freeze according to manufacturer's directions.

Makes 1 quart.

Recipe By :

From: Marjorie Scofield Date: 05-16-95 (160) Fido: Recipes

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