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 https://www.thekitchn.com.
