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Raspberry-Fig Frozen Yogurt
Posted By sugarlaw On July 17, 2008 @ 7:47 am In desserts,food | 18 Comments
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
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
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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URLs in this post:
 Image: http://www.sugarlaws.com/wp-content/uploads/2008/07/figraspberry1.jpg
 blueberries: http://www.sugarlaws.com/blueberry-cinnamon-cakes/
 figs: http://www.sugarlaws.com/fig-canapes-revisisted/
 sour cherries: http://www.sugarlaws.com/sour-cherry-frozen-yogurt/
 rhubarb: http://www.sugarlaws.com/rhubarb-jam/
 marshmallow caramel bars: http://www.sugarlaws.com/marshmallow-caramel-bars/
 this recipe: http://www.sugarlaws.com/pear-and-blood-orange-sorbet/
 Image: http://www.sugarlaws.com/wp-content/uploads/2008/07/figraspberry2.jpg
 Image: http://www.sugarlaws.com/wp-content/uploads/2008/07/figraspberry3.jpg
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