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Ice cream sundae glass filled with 3 Ingredient Raspberry Frozen Yogurt.

3 Ingredient Raspberry Frozen Yogurt

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 pint 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


A deliciously interactive, fresh and fun way to make dessert with friends and family!


Units Scale
  • 1 cup fresh raspberries
  • 2 tablespoons honey
  • 2 cups Stonyfield Smooth & Creamy Lowfat French Vanilla Yogurt


  1. Mash raspberries well in a large bowl. Add honey and yogurt and stir well to combine.
  2. If using the YayLabs! SoftShell Ice Cream Ball, pour yogurt mixture into the metal cylinder, leaving about an inch at the top for expansion. Close the lid securely and fill the outer chamber with as much ice as possible. Add 1/2 cup rock salt and close the lid securely.
  3. Roll, shake or pass the ball around as you mix and freeze the ingredients for 10 minutes (do not drop, kick, throw or bounce!). Scrape the freezing yogurt off the sides with a large plastic or wooden spoon, mix and close the lid. Check the outer chamber and add more ice and up to 1/4 cup additional rock salt as needed. Close the lid and continue to roll, shake or pass the ball for 10 more minutes. Check the texture (longer time will make firmer yogurt), scoop out your frozen yogurt and enjoy!
  4. If using a different ice cream maker, freeze according to the manufacturer's instructions.


  • Serving Size: 4 servings
  • Calories: 152
  • Sugar: 27 g
  • Sodium: 81.6 mg
  • Fat: 1.7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29.3 g
  • Fiber: 2 g
  • Protein: 6.4 g
  • Cholesterol: 6.1 mg
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