Photo: The Kitchn via Pinterest.
Valentine’s Day is here, and whether you’re coupled, single, or somewhere in between, there’s no question you’ll be eating something sweet this weekend. This festive raspberry frozen yogurt is a great homemade dessert option. It’s dairy-free, and it will be ready to enjoy in about a half hour. Ideally, it’s made with an ice-cream maker, but if you don’t have one, follow the modification listed at the bottom. This recipe serves two, so find someone to share it with!
Ingredients
1/2 cup fresh or frozen raspberries, with an extra handful for decoration
2 tbsp water
1/4 cup raw sugar or maple syrup
2 cups coconut yogurt (either homemade or store-bought will work)
1/2 tsp vanilla extract
1/4 unsweetened, shredded coconut, with extra for decoration
Method
-Place bowl of ice cream maker in the freezer a day ahead of time.
-Heat the raspberries and water in a small saucepan. They should be over medium heat. Crush the berries as they cook with the back of a spoon. Continue to cook until they become sauce-like. This should take about 2 minutes. Strain the mixture to discard the seeds.
-Pour the other ingredients and the raspberry mixture into the bowl. Whisk together until smooth.
-Pour the mixture into the ice cream maker and churn until visibly thickened (about 20-30 minutes).
-Scoop into serving bowls, top with raspberries and shredded coconut, and serve.
Modification: the use of an ice cream maker is preferred. However, if you don’t have one, simply combine ingredients together in a chilled bowl, and pop it in the freezer. Stir every 5-10 minutes. The texture won’t be as creamy, but it will still be delicious.
Note: This recipe was adapted from The Kitchn. For more recipes like this one, visit http://www.thekitchn.com.
