Raspberry + Rosewater Frozen Yogurt

yield: 8 (.5c) servings | difficulty: intermediate | time: 20 mins active, 12 hrs freeze time

• 4 cups yogurt (plain, whole milk Greek yogurt or homemade)
• 1 recipe raspberry puree (recipe below)
• 1/2 c xylitol
• 1 tsp vanilla extract
• 1 tsp rosewater extract
• 1/4 tsp liquid stevia extract
• pinch of salt

1. In a large chilled bowl, combine yogurt, raspberry puree, xylitol, vanilla extract, rosewater extract, stevia extract, and a pinch of salt. Stir to mix.
2. Pour into your ice cream maker, churn until frozen, and freeze.

Raspberry Puree

yield: 6 oz/170 g

• 1 pint raspberries (6 oz)
• 1 T lime juice
• 1/4 c water
• liquid stevia, to taste

1. In a saucepan, combine raspberries, lime juice, and water. Cook over medium heat, stirring and mashing berries, until the mixture has thickened, about 10 minutes.
2. Remove from heat. Cool for a few minutes. Pour mixture into a food processor or blender and puree until smooth.
3. Strain the puree with a fine mesh strainer (you'll have to push it through the sieve with a spatula) to remove the seeds. Discard seeds, set aside puree.
4. Add liquid stevia or preferred sweetener to taste. Refrigerate until needed.

Notes: This is a two-day process, but most of the time is hands-off! The first day, I make the homemade yogurt and raspberry puree, and freeze the ice cream maker. The second day, the yogurt has finished culturing and can be refrigerated, and everything will be nice and chilly and ready to go. While there are a lot of steps to make homemade ice cream or frozen yogurt, most of them are dead simple.

If you use Greek yogurt instead of homemade, you may want to add 1/2 c heavy whipping cream or half and half, especially if you can only find nonfat Greek yogurt. The fat is important! If you don't want to hunt for rosewater or don't like the flavor, it's fine to leave it out.

And, while it only adds about 1.5 net carbs per serving, you can lower the carb count further by using raspberry flavored SF syrup, like Torani, in place of the real fruit. Reduce xylitol to 1/4 c and use 2-3 oz SF syrup instead.

Macros appx: 120 calories | 6g fat | 5.5g net carbs | 11g protein