Skip to main content

raspberry and greek yogurt ice cream (no churn) Helado de yogurt griego y frambuesas










I love ice cream and I say it with pleasure!
 I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt. 
The  color of raspberry is amazing! and natural of course . 

I  know I have become more  demanding for ice cream but I love when  they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing  
take your  time to remove the ice cream  of  the freezer before serving. Will be more softer.

About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go  three times a week-
Lots of hugs and kisses to all! 




Adapted from:  All thats jas.com










Ingredients

2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice

Method

In a food processor blend together all ingredients until creamy.

Transfer in to a an airght freezable container and freeze by 2 hours first. 
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.

Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze  again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.


TIPS

Use different fruit for different flavors.

Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.

Substitute condensed milk with honey if you prefer,

Only use the full fat yogurt make its creamier.

Print recipe
















helado de frambuesas y yogurt griego


















Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar  1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears  peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is  only time.A post  needs more time.  Many of you  know that I  care my mom who is sick.  Sometimes I debate between grief and fatigue, forgive  me the personal stuff.  But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago  (I hope it was a season in the northern hemisphere to publish it) really inspired me  by a friend who has a beautiful blog and almost everything has to do with fruit.  I dedicate it to her and to all of you. Irene Bombarda , thank you for making life  more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from :  My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150  grams  greek yogurt 1 cup heavy cream  (240 ml) 3 tablespoo...