I just made this for a church thing and it was a hit. Super easy and delicious. I use agave instead of sugar to make it a little healthier.
2 cups vanilla yogurt
½ cup whole milk
¼-½ cup sugar, to taste
1 package frozen raspberries,
thawed or 2 cups fresh raspberries
1. Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
2. Place raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired. Yield: 8 servings (½ cup each)