Sin-free Summer Soother

I was hot and I wanted something cool. The ice cream maker canister had been sitting in the freezer, well frozen, waiting for just such an occasion.

But this summer I've had a real issue with wanting to cook something, yet not wanting to truck out to the store to get the necessary ingredients.

I had raspberries, I had yogurt. Surely I could make something sweet and delicious and less-fattening than ice cream.

Turns out that most frozen yogurt recipes call for "yogurt cheese"—a process where you drain the yogurt to get out the excess water, making for a silkier, smoother dessert. Problem is, it takes time—at least 24 hours—and, depending how watery your yogurt is, double the amount. I didn't have enough yogurt or enough time.

Then I stumbled on this recipe—no straining, no waiting, just stir and go. Sounded good to me!

For ease, this recipe can't be beat. Plus it's low-fat and the raspberries and chocolate go great together. The texture is a bit icy, which I suspect would disappear had I drained the yogurt instead, but it wasn't nearly as bad as I feared it might be. Overall, a tasty summer treat whose ease outweighs the iciness factor. And it's really great with a little chocolate sauce drizzled over.

Raspberry-Chocolate Chunk Frozen Yogurt
Adapted from FoodNetwork.com/EatingWell.com

3 cups frozen (not thawed) raspberries
2 cups plain low-fat yogurt
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chunks (I used the Whole Foods store brand)

Place raspberries, yogurt, sugar, and vanilla in a food processor and process until smooth.
Transfer the mixture to an ice cream maker. Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chunks during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

Makes 8 1/2-cup servings.