Smooth raspberry, cardamom and rosewater flavored frozen yogurt is topped with fresh raspberries and crunchy almonds.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 2 cups siggi’s Raspberry Non‑Fat Yogurt
- ⅓ cup granulated sugar
- ¼ teaspoon table salt
- ¾ teaspoon rosewater
- ¼ teaspoon cardamom powder
- 10 whole raw almonds, chopped
- ½ cup fresh raspberries
Freeze ice cream shell to manufacturer’s recommendation. In a small mixing bowl, combine yogurt, sugar, salt, rosewater and cardamom, and refrigerate for 20 minutes. Remove ice cream shell and attach to ice cream maker base. Pour yogurt mixture into frozen shell. Turn on ice cream maker until yogurt becomes thick and creamy, about 5 minutes. Remove frozen yogurt from ice cream maker, serve in 2 bowls and top with almonds and raspberries. Serves 2.
Serving size: 260 grams (1½ cups)
CALORIES 338; TOTAL FAT 3g; SAT. FAT 0g; CHOL. 0mg; SODIUM 374mg; CARB. 60g; FIBER 2g; SUGARS 39 g; PROTEIN 22g