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Ingredients:
- 2 cups frozen raspberries
- 1/2 cup fat-free Greek yogurt
- 1/4 cup unsweetened almond milk
- 2-3 tablespoons zero-calorie sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- Optional toppings: fresh raspberries, mint leaves
Instructions:
- Prepare the Frozen Raspberries:
- Start by ensuring your raspberries are frozen. If not already frozen, spread them on a baking sheet lined with parchment paper and freeze for at least 2 hours or overnight.
- Blend the Ingredients:
- In a blender or food processor, combine the frozen raspberries, fat-free Greek yogurt, unsweetened almond milk, zero-calorie sweetener, and vanilla extract.
- Blend Until Smooth:
- Blend on high speed until the mixture is smooth and creamy. You may need to stop occasionally to scrape down the sides of the blender or food processor to ensure all ingredients are well combined.
- Adjust Sweetness:
- Taste the ice cream mixture and adjust sweetness to your liking by adding more zero-calorie sweetener if necessary. Blend again briefly to incorporate.
- Chill (Optional):
- For a firmer texture, transfer the ice cream mixture to a container and place it in the freezer for 30-60 minutes. This step helps to solidify the mixture slightly before serving.
- Serve:
- Scoop the raspberry ice cream into serving bowls or cones. Garnish with fresh raspberries and mint leaves for an extra burst of flavor and presentation.
Nutritional Information (per serving, without toppings):
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