Dairy-Free Raspberry Frozen Yogurt

by Maggie on February 25, 2014

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DairyFree Raspberry Frozen Yogurt

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My Grandma used to make the best raspberry pies on the face of this earth. I’m sure that’s what sparked my love of raspberries.

Alas, a girl can’t eat pies every day (certainly there’s a universe where pies are healthy), so thankfully there are many other ways to get my raspberry love on.

What’s so good about raspberries?

  • Loaded with antioxidant and anticancer benefits
  • High in Vitamin C and Fiber
  • Low on the glycemic index (berries are one of the best fruits to eat)
  • Full of phytonutrients that happen to protect us from inflammation

We put raspberries in our smoothies, on granola, in baked goods, and now I put them in this delightfully tart Raspberry Frozen Yogurt.

I spent many a lunches devouring dairy-filled fruit on the bottom yogurt. I loved it. And of course, raspberry was my favorite flavor.

Once I went dairy-free I couldn’t find a substitute that I liked (and wasn’t loaded with refined sugar). Thankfully I recently discovered Yoso’s Coconut Milk Yogurt which is plain and unsweetened so I can turn it into any kind of magic I want!

Can you tell I’m beckoning Spring with this recipe?

DairyFree Raspberry Frozen Yogurt2

Dairy-Free Raspberry Frozen Yogurt

This recipe will make your blender work so feel free to add a little liquid if you need to get things moving.

1. Add all of the ingredients to your blender (make sure to add softer ingredients first).
2. I use the Ice Cream setting on my Blendtec and blend away.
3. If it’s too thick for your blender, add dairy-free milk 1 tablespoon at a time and stop during to wipe sides down and give it a little lovin!
*If you want to turn this into a smoothie, add a little bit of dairy-free milk (start with ¼ cup).  And if your palate is on the sweet side, add some stevia or maple syrup to sweeten this up.

Yield: 2 dessert size servings

And if you want more cold and creamy dairy-free ideas, check out The Spunky Coconut’s Dairy-Free Ice Cream Cookbook: Soy-Free, Sugar-Free, Vegan.


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{ 4 comments… read them below or add one }

Shirley @ gfe & All Gluten-Free Desserts February 26, 2014 at 9:10 am

Maggie, this frozen yogurt looks awesome! I love the flavor of raspberries, and the color, too. :-) I’ve seen lots of frozen yogurt and ice cream recipes lately. I wonder if they will actually work to bring on spring. ;-) I made Olive Oil Ice Cream for our support group meeting on Monday night. Truly to die for. Like eating rich cake batter. Yum.

Here’s to spring! And as I saw on Twitter, if you ever find that Pie Universe, please let us know as some of us might want to move there … or at least make an extended visit. Hehe.

xo,
Shirley

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joanne February 27, 2014 at 6:13 pm

the yogurt looks good

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Kim-Cook It Allergy Free March 3, 2014 at 9:53 am

Oh…my kiddos would devour this one. I love this recipe, Maggie! I have not tried the Yoso yet, but I love that it is unsweetened and plain so that you can make your own creations! :) My grandma used to make raspberry ice cream all of the time and it was one of my most favorite treats during the summer!! :D

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Cheryl March 3, 2014 at 4:03 pm

Maggie – this looks absolutely beautiful. Trust you to come up with a great dairy free alternative. At least you and I know where to pick the fresh organic raspberries! ;) It won’t be long now until they are here in all of their glory. Thank goodness we didn’t have to chain ourselves to the bushes with the recent renovations!

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