3/4 cup Best Choice® Heavy Cream
1 cup Best Choice® Granulated Sugar
10 oz Best Choice® Frozen Organic Raspberries, thawed
18 oz Best Choice® Non-fat Plain Greek Yogurt
1 tbsp Best Choice® Vanilla Extract
1. In a small saucepan, heat heavy cream until warm. Add sugar and stir until dissolved.
2. Puree raspberries using a hand held blender or food processor. Strain and reserve the raspberry puree, discarding the seeds.
3. In a large bowl, combine the yogurt, heavy cream mixture, vanilla extract and raspberry
puree. Fold together until the ingredients are evenly combined. Chill for at least 1 hour.
4. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
5. Serve immediately.