Peach-Raspberry Swirl Frozen Yogurt

Peach-Raspberry Swirl Frozen Yogurt

Peach-Raspberry Swirl Frozen Yogurt

July is the hottest month of the year here in Idaho.  I LOVE IT!  But then again, I’m a Southern California girl who loves the sunshine.  For the record, I’ve learned to appreciate all the four seasons available here; more on that as the beautiful fall weather hits home.  For now, while it’s hot, try to keep cool with this easy-to-make, no-ice-cream-maker-needed, frozen yogurt!  You can use any frozen fruit combination you like, but I’ve always loved peach and raspberry together.  Both fruits are good sources of vitamin C with peaches also providing more vitamin A, nutrients that function as anti-oxidants, especially useful when out in the sun!

You can use fresh peaches and raspberries by freezing peeled, sliced peaches (submerged in a little lemon water) and/or washed raspberries arranged in a single layer on a jelly roll pan.  Place in freezer for at least 2-3 hours, then scrape off pan into freezer bags.  Freeze until you’re ready to use.

Peach-Raspberry Swirl Frozen Yogurt

Total Time: 30 minutes

Yield: 4-6 servings

  • Peach-Raspberry Swirl Frozen Yogurt
  • 1 cup frozen peaches
  • 2/3 cup peach Greek yogurt, divided
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp fresh lemon juice
  • 1/4 cup agave syrup, divided
  • 1 cup frozen raspberries
  1. Combine peaches, 1/3 cup yogurt, mint, lemon juice and 2 Tbsp agave syrup in the bowl of a food processor fitted with a metal blade. Cover and process until smooth. Spoon into a freezer-safe container.
  2. Add raspberries, remaining 1/3 cup yogurt and remaining 2 Tbsp agave nectar to bowl of food processor fitted with metal blade; cover and process until smooth.
  3. Swirl raspberry mixture into peach mixture. Serve immediately, or freeze until firm.
http://insidekarenskitchen.com/peach-raspberry-swirl-frozen-yogurt/

2 comments

    • Karen says:

      If you’ve had bypass surgery then you might be more sensitive to agave for quite some time, but if you’ve had sleeve surgery then you should be able to tolerate small amounts of agave if also combined with protein, fiber or fat which help delay absorption of the sugar. In this recipe you could use Splenda instead of agave. Hope that helps.

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