- 2 cups plain whole-milk yogurt
- 3/4 cup sugar
- 2 cups raspberries, fresh or frozen
- 1 teaspoon freshly squeezed lemon juice
- In a blender or food processor, puree the yogurt, sugar, berries and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour.
- Freeze in your ice cream maker according to the manufacturer's instructions.