Raspberry Yogurt Cream Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Frozen raspberries,
7 ounce: Marshmallow cream,
2 cup: Plain yogurt,
Directions:
Puree partially thawed raspberries in blender or food processor.
Pour into fine strainer. Use back of spoon to press puree through
strainer into a small bowl; discard seeds. Pour strained berries
into blender or food processor. Add marshmallow cream. Blend until
smooth.
In a large bowl, stir yogurt until smooth. Gradually stir in berry
mixture. Pour into ice cream canister and freeze according to
manufacturers directions.
Makes 1 quart.
Recipe By :
From: Marjorie Scofield Date: 05-16-95 (160) Fido:
Recipes
Source from luhu.jp
Pour into fine strainer. Use back of spoon to press puree through
strainer into a small bowl; discard seeds. Pour strained berries
into blender or food processor. Add marshmallow cream. Blend until
smooth.
In a large bowl, stir yogurt until smooth. Gradually stir in berry
mixture. Pour into ice cream canister and freeze according to
manufacturers directions.
Makes 1 quart.
Recipe By :
From: Marjorie Scofield Date: 05-16-95 (160) Fido:
Recipes
Source from luhu.jp