Sugarlaws: Living Sweetly.

Raspberry-Fig Frozen Yogurt

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July 17th, 2008 · Print Print

I know I have been way too focused on desserts lately, but here is the problem.  There are so many yummy fruits that are in season now, and I’m trying to post recipes before they all become unavailable again!  That means that recipes involving blueberries, figs, sour cherries, and rhubarb get priority, and a lot of those just happen to be dessert recipes.  It also means that this raspberry and fig concoction also gets priority, and that, for those of you on summer diets, maybe you should just avoid this blog for a while.

No, no.  Please don’t avoid this blog, I promise to post something healthy fairly soon.

(Also, I know you are thinking, Katy, what kind of strange seasonal variation gives marshmallow caramel bars a priority?  Ok, those were just because I was quite proud of them, I wanted to show them off!)

But back to this frozen yogurt, which is actually rather healthy itself — I even ate it for breakfast one day.  As a kid, my fiance used to eat cookies and cream ice cream for breakfast every single day (his mother was nicer than mine, apparently), and I felt a little bit of solidarity with his childhood self when I spooned out a few scoops of this at 8 am.

And it really doesn’t get any fresher than this.  My fig obsession is causing me to throw them into just about everything lately, and this was a great combo.  On a side note, I think this would make a great sorbet too, if that’s your preference — you could use this recipe and just replace the pears and blood oranges with raspberries and fresh figs!

Raspberry-Fig Frozen Yogurt

INGREDIENTS:
1 pint raspberries (i.e., 2 1/2 pints, if that’s how they’re sold near you)
4 fresh figs, stems removed
2 6-ounce containers of vanilla yogurt
2 5.3-ounce containers of lowfat (2% or 5%) greek yogurt
1/2 cup sugar

DIRECTIONS:
Place the raspberries, figs and sugar in a food processor and puree until smooth.  Add yogurt and pulse until mixed evenly.

Churn in an ice cream maker for about 40 minutes, then freeze for 2-3 hours for the best consistency.  Scoop, and serve.

Makes about 1.5 or 2 pints of frozen yogurt.


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Tags: desserts · food



18 responses so far ↓

  • 1 clumbsycookie // Jul 17, 2008 at 9:37 am

    Whata a beautiful color! Great idea to pair those 2 wonderful fuits!

  • 2 VeggieGirl // Jul 17, 2008 at 11:51 am

    As someone who ALWAYS bakes, I can’t blame you for focusing on desserts lately – keep doing it!! :0)

    Raspberries & figs = match made in heaven.

  • 3 Ashley // Jul 17, 2008 at 12:16 pm

    Oh yum I really want to make frozen yogurt! I should be taking advantage of baking with fresh fruit too but I end up just eating it as is.

  • 4 Cynthia // Jul 17, 2008 at 12:38 pm

    Watch me as I lick my spoon :)

  • 5 Lisa (Homesick Texan) // Jul 17, 2008 at 2:24 pm

    I hear that all the cool kids (no pun intended!) are eating frozen yogurt and ice cream for breakfast. And what a creative combination!

  • 6 Joy the Baker // Jul 17, 2008 at 2:38 pm

    I’m always down for some sweetness!  Keep them coming!  This frozen yogurt looks like the stuff dreams are made of!

  • 7 Christie @ fig&cherry // Jul 17, 2008 at 6:49 pm

    Fig and raspberry is yum! Fig and Cherry is better – LOL ;)

  • 8 Maggie // Jul 17, 2008 at 8:12 pm

    All the fruit looks so great right now.  This sounds like a delicious combination.

  • 9 Kevin // Jul 17, 2008 at 9:50 pm

    I really like the sound of the raspberry and fig combo!

  • 10 adele // Jul 17, 2008 at 11:57 pm

    Frozen yogurt for breakfast. I wholeheartedly approve of this idea. :)

  • 11 Kristen // Jul 18, 2008 at 4:52 am

    My mom used to let me eat ice cream for breakfast as long as it was on waffles.  Somehow that transformed it into an official, mom-approved breakfast item.  :)

    Speaking of – you should totally make some homemade waffle cones for your icecream.  I’m sure you could figure out a way to.

  • 12 katy // Jul 18, 2008 at 2:43 pm

    Thanks so much everyone!  I am super busy apartment-hunting this week and haven’t gotten a chance to answer many emails, but bear with me and I promise I’ll bake you something good from my new kitchen in September!

  • 13 Ann // Jul 20, 2008 at 7:27 am

    *sigh*

  • 14 White On Rice Couple // Jul 20, 2008 at 3:27 pm

    Oh I would never avoid your beautiful and delicious blog! Some times us gals need a little fat! My man loves to have something to grab on to! ;)
    I just love the combination of these two splendid fruits Katy, especially in a dessert.

  • 15 Jaime // Jul 23, 2008 at 10:07 pm

    waaaaaaah.  you make me wish i had an ice cream maker.  (yes, i know i say that every time you post an ice cream/yogurt/sorbet recipe)

  • 16 Susan from Food Blogga // Jul 24, 2008 at 8:05 pm

    This is a brilliant combination, Katy.

  • 17 Fig and Wafer Pastries | sugarlaws // Nov 13, 2008 at 1:21 pm

    [...] then I just might be done for the season. I’ve bought cartons and cartons, eaten them plain, in ice cream, on toast with cheese, and now as pastries. If you could overdose on these little bundles of [...]

  • 18 Dee // Sep 1, 2009 at 5:56 pm

    This was absolutely amazing!  Thanks for sharing the recipe, I think.  ;) (my waistline is expanding…)

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