market week: dessert 2, raspberry yogurt granita
I made frozen yogurt a while ago and it’s so tasty I thought I’d try to add some fresh fruit and honey to it for a market week dessert. The only thing is, I got a little lazy. I decided not to use my ice cream maker because I lost the key part of it that churns, which means my arm is the churn until I find a new one, hence my being lazy. What I got wasn’t so much frozen yogurt, but more like a yogurt granita. It’s still delicious, tasting more like yogurt than ice cream, but that’s a flavor I love.
raspberry yogurt granita
for a truer frozen yogurt recipe check out this recipe
1 cup raspberries
3 Tablespoons honey
32 oz plain yogurt
Combine the raspberries and honey in a small sauce pan over medium heat. Cook down until the raspberries break down and create a sauce about 7 minutes. Let cool slightly.
Stir the raspberry mixture into the yogurt. Place in freezer for 3-4 hours.
Remove from freezer about 30 minutes before ready to serve. Yogurt will be chunkier rather than smooth, just roll with it.