Raspberry Frozen Yogurt

I made frozen yogurt today — on a whim.

It’s been spring-like here and I’d just gotten back from a walk around the neighborhood. The sudden craving for something sweet and creamy hit, but I had no ice cream fixings (heavy cream, milk, etc.).

I did have Greek yogurt.

I searched online for a frozen yogurt recipe made with nonfat Greek yogurt. It was a tougher mission than I thought. Most fro-yo recipes called for full-fat or 2 percent Greek yogurt.

Finally, I found this Raspberry Frozen Yogurt recipe on Yummly. It was perfect for me — I always sweeten my Greek yogurt with raspberries, so I had the key ingredients on hand. (The original recipe calls for sugar, but I prefer honey as a sweetener.) Below is my tweaked version of the recipe.

Ingredients:

• 1 cup plain fat-free Greek yogurt
• 6 ounces frozen raspberries
• 1/4 cup honey

Directions: Put all the ingredients in the food processor and process until smooth. (If you’d like the ice cream to be seedless, you’ll have to strain the berries first.) Then transfer the mixture to the ice cream maker and process for about 10 minutes. Serves 2.