Here is a quick and healthy treat for you. I wish I had some fresh strawberries to put over this right now, but I don’t. Sorry, the picture is kind of dark, I was taking it close to 6 pm, when the sun was starting to go down. I am so happy for Day Light savings because that means more pictures can be taken in natural light! Woohoo! This one was taken on my apartment balcony, where most of my other ones are. In our new house we will have a porch where I will be able to take more pictures out there. I kind of want to get a picnic table to so I can just take some pictures on that, and eat outside of course.
2 cups vanilla low-fat yogurt
1/2 cup whole milk
1/4 cup sugar
1 (10-ounce) package frozen raspberries in light syrup, thawed
Fresh raspberries (optional)
Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
Weight Watcher Recipes 2 points