Cooking,  Eating,  Local Products

Red Raspberry Frozen Yogurt

So glad it’s the long weekend. My brother-in-law and his girlfriend are coming to stay with us for the holiday weekend. We’ll be wandering around the State Fair together and you can bet cheese curds will be involved! Last year during fair week I posted my State Fair Strawberry Shake inspired by my Dairy Building favorite. This year the raspberry sundae has been at the top of my list. Although I couldn’t sneak to the fair every day this week to have an extra treat, I did make some raspberry frozen yogurt at home to carry me over until tomorrow’s visit.

Let’s be honest…my frozen yogurt and State Fair raspberry sundaes are not the same. No full-fat creamy soft serve (I still need to fit into my shorts a few more times this summer!) and the raspberries have just a hint of added sugar instead of the sweet, gooey red pile at the bottom of the dish. I swoon over raspberry sundaes but know my homemade substitute will do just as well. Besides, this frozen yogurt is full of locavore goodies and a tangy raspberry flavor worthy of a blue-ribbon. It’s perfect for sneaking late-night spoonfuls or for piling on top of a sugar cone. And with only three ingredients, there’s enough time and money left over to ride the ferris wheel on your next trip to the midway.

Where’d I get the berries you ask?

Minnesota fall-bearing raspberry season is in full swing with pick-your-own and pre-pick farms open statewide. Search the Minnesota Grown Directory for your local grower, or check out these Twin Cities Metro sites:

Garden Fresh Farms in Maplewood, MN

Lorence’s Berry Farm in Northfield, MN (This is where we picked!)

Afton Raspberry Company in Afton, MN

Afton Apple Orchard in Afton, MN

Fischer’s Croix Farm in Hastings, MN

Red Raspberry Frozen Yogurt
Adapted from the Betty Crocker Bridal Edition

4 cups raspberries
1/4 cup to 1/2 cup sugar (to taste depending on how tart you like the final product)
4 cups fat-free vanilla yogurt


1. Prepare 1 quart ice-cream maker. Place a large bowl with cover into the freezer for the finished ice cream. This prevents the extra melting that happens if poured into a room-temperature bowl.
2. Sort and wash raspberries being sure to carefully remove any stems or damaged berries.
3. Place berries in a large bowl and crush using a potato masher until berries are broken apart.
4. Add in sugar and stir 3-4 minutes or until dissolved.
5. Stir in yogurt and pour entire contents into the ice cream maker.
6. Follow manufacturer’s instructions for ice cream. Pour into frozen bowl and allow to cure in the freezer for 4-6 hours before serving.

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