Instant frozen yoghurt made by blending thick Greek yoghurt with frozen raspberries and honey. Ready in five minutes. No ice cream maker needed.
Can you make frozen yoghurt in five minutes? You can. Thick Greek yoghurt, frozen raspberries, and honey or sugar. Into the blender. Smooth and creamy. Eat it straight from the blender or freeze it for later.
The frozen raspberries are what make this instant. They chill the yoghurt as they blend, so the result is cold enough to eat with a spoon right away. No ice cream maker, no churning, no waiting.
Tips for Making Instant Raspberry Frozen Yoghurt
Use thick Greek yoghurt
Two and a quarter cups. Full-fat or 2%. The thicker the yoghurt, the creamier the result. Thin yoghurt makes an icy, watery frozen treat.
Take the yoghurt straight from the fridge. Cold yoghurt plus frozen berries gives you the right temperature immediately.
Blend until smooth and no frozen chunks remain
The raspberries are hard when frozen. Blend on high for about a minute, scraping the sides once.
Stop when the mixture is uniformly pink and creamy. If it is too thick to blend, add one tablespoon of milk.
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Instant Raspberry Frozen Yogurt
Total Time: 6 minutes
Yield: 4 servings
Diet: Vegetarian
Description
This instant raspberry frozen yogurt is a quick and healthy treat, bursting with the fresh flavor of raspberries and a creamy texture.
Instructions
- Combine the Greek yogurt, frozen raspberries, and honey or sugar in a blender.
- Blend until smooth and creamy.
- Serve immediately or transfer to a container and freeze for later use.
Notes
For a slightly sour taste, use less sugar or none at all. Experiment with different berries or fruits for variety. Add-ins like chocolate, coconut flakes, or fresh basil can enhance the flavor. Store in the freezer if not serving immediately.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 60
- Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Can I use fresh raspberries?
Fresh raspberries will not chill the yoghurt enough to make it frozen. You would need to freeze the mixture afterward. Frozen berries are essential for the instant method.
How sweet should I make it?
Frozen things taste less sweet than room-temperature things. Add one to two tablespoons of honey or sugar, taste, and adjust. Start sweet and let the tartness of the yoghurt balance it.
Can I store this?
Transfer to a container and freeze. It hardens more than soft-serve. Let it sit at room temperature for five minutes before scooping. Best eaten the day it is made.