Sunday, August 5, 2012

Lemon Raspberry Frozen Yogurt

Do you ever feel like there are flavors that are just meant to go together? Chocolate and caramel, tomato and basil, watermelon and mint, AND lemon and raspberry. After a wonderful, carefree day like today – this seemed even more obvious.

Yesterday was the kind of day that everything seemed perfect. The weather was absolutely amazing - perfectly sunny, 72 degrees, birds chirping, and a gentle breeze. It was the kind of day where you lay a blanket down in the grass, grab your favorite book, and enjoy nature’s beauty and all it has to offer.

After some much needed, and well deserved, vitamin-D I headed off to my favorite neighborhood food cooperative. The fresh, organic berries looked outstanding! Once the raspberries made it in my basket, my mind instantly moved to the ripe lemons growing in my backyard. Lemon and raspberry – a match made in heaven J. The question was what would I do with this lovely pair?  Muffins, smoothie, ice cream? The answer…lemon raspberry frozen yogurt! The best part? No ice cream maker needed! :)

* Serves 6-8 (depending on serving size)

1 – 12 oz. package of soft Silken Tofu
1 cup of vanilla Greek yogurt (option to substitute cultured almond or coconut milk)
Zest from one large lemon
Juice from one large lemon
1 teaspoon of vanilla
3/4 cup of raw honey (or sweetener of your choice)
2 – 8 oz. packages of organic raspberries (for nutrition facts, click here)
¼ cup of water (option to use lemon juice or orange juice instead)

Add the silken tofu, Greek yogurt, lemon juice and zest, vanilla, and ½ cup of honey to a blender and mix until silky and smooth. Pour the frozen yogurt mixture into a large glass bowl and set aside.

Next place one package of raspberries, water and ¼ cup of honey into a small saucepan. Muddle or mash the raspberries until it resembles sauce or jam. Over low heat, simmer the raspberry mixture until it thickens and the water evaporates. Remove from heat.
Using a spoon, transfer small amounts of the raspberry sauce and swirl it through the frozen yogurt. You will begin to create pretty pink ribbons. Continue this fun artistic project until the entire saucepan of raspberry sauce is gone. Place the mixture in the freezer until frozen. I would estimate that it took approximately five hours for a soft-serve consistency. At this point we indulged.

 Top with a couple of fresh whole raspberries and a slice of lemon. Enjoy!!!

No comments:

Post a Comment