Serves: 4
Total Calories: 144
1. Place raspberries in a blender container. Cover and blend at high speed for 45 seconds or until smooth, scraping sides of container as needed. Press raspberries through a sieve with a rubber scraper to remove seeds (you will need about 1 cup puree). Pour into a large mixer bowl. Add yogurt and sugar and stir. Cover and freeze for 1 hour or until frozen 1 inch from edge and center is slushy.
2. In a small mixer bowl at high speed, beat egg whites until soft peaks form. Add vanilla and beat just to blend set aside.
3. Break raspberry mixture into pieces. With chilled beaters, beat at low speed until smooth but not melted. By hand, fold in egg whites. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 2 to 3 hours or until firm but not hard.
Transfer mixture to a chilled large mixer bowl. With chilled beaters, beat at low speed until light and fluffy but not melted. Return mixture to baking pan. Cover and freeze for 2 hours or until firm enough to scoop but not hard.
This Raspberry Yogurt recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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