Raspberry Frozen Yogurt


Recipe courtesy of Elizabeth Levesque

It is nearly the summer solstice, the longest day of the year, and that always reminds me of the time we lived in Alaska. On 21 Jun, it will be daylight here until after 9 p.m.  In Alaska they will probably have about 2 hours of darkness total on that day, and I’m talking dark like dusk.  We arrived in Anchorage late in the summer of 2004 and thought it was the coolest thing ever to be able to walk the dogs at 2 a.m., and have to wear sunglasses (it was like the Vegas strip, but family style).  We couldn’t make ourselves go to sleep at first, it was just too fascinating to be up and doing stuff outside that we wouldn’t normally be able to do.

Mark went on a fishing trip one year during the solstice; he had to throw on the sunglasses at 1 a.m. , by 3:30 a.m. it was gray outside and they sat around the campfire until 5 a.m. when he and his buddies all started fishing again in full daylight.  All this sunlight makes for a short, but rapid growing season.  The Saturday Market, which was held in downtown Anchorage, was my favorite place to buy fruits and veggies right from the farmers.


One such trip to the Saturday Market I bought the last 4 crates of raspberries from a farmer.  By the time it was all said and done, we ended up with about 3 crates of good berries, and by crates I mean about 6 pints per crate.  Quite a lot of the berries were quick frozen and stored for later use ( a wedding cake), and then I discovered plain yogurt and Splenda.  I fiddled around with a combination of different fruits (strawberries, bananas, blueberries, peaches, nectarines, and raspberries) and amounts of Splenda until I came up with this recipe.


If you have an ice cream maker, you can pour the mixture in it and the machine will make the frozen yogurt while you are enjoying dinner.  However, if you don’t have an ice cream maker, just mix up the recipe and put it in the freezer overnight.  It won’t be as creamy, but it will taste just as good.  Also, don’t sweat it if you play around too long and can’t find fresh raspberries, frozen fruit works just as well.  Hmmm…I seem to be craving a big piece of grilled salmon right about now.  Enjoy!




32 oz. container plain yogurt (not vanilla flavored)

fruit (lots of choices) I used 3 cups of raspberries

Granular Splenda (my favorite is the Nectress, naturally flavored with monk fruit)

fresh-squeezed lemon juice, about 2 Tablespoons




1. Prepare the fruit.  Chop your fruit into chunks (if you are using an ice cream maker, the constant movement of the mixture will crush small pieces like blueberries and raspberries for you).  Use an immersion blender, regular blender or food processor to puree the fruit, you can leave it a little chunky if you want your frozen yogurt to have more texture.


2. In a bowl, add the plain yogurt, lemon juice and Splenda.  This is a personal taste kind of situation, however be aware that it should taste sweeter than you would normally like it because the Splenda loses some of it’s sweetness when you freeze it.  The fruit you choose will also determine how much Splenda you put in the recipe.  For instance, I used a little over 2 cups of granular Splenda making this frozen yogurt.


3. Add the blended fruit to the yogurt mixture, stir it in well and re-taste.  Add any additional Splenda.


4. At this point you can pour about half of this mixture into your ice cream maker and in 20-30 minutes you will be eating soft-serve frozen yogurt. Or, at this point you can pour the mixture into freezer containers and freeze for several hours (for soft-serve) or overnight for really frozen yogurt.


Ice Cream Sandwiches


Recipes courtesy of I Scream Sandwich!

by Jennie Schacht

I got lots of great ideas and tips from this book.  At the time of this post I just wanted to quickly make some goodies, so I bought the cookies, ice cream, gelato and sorbet, although this book does have recipes for ice cream, cookies, sorbet, frozen yogurt, etc.  I selected six flavor combinations from the book, and those individual recipes and photos are below, as well as a recipe for the chocolate shell to dip your sandwiches in.  When Mark saw these stacked up in the freezer, his eyes popped out of his head and I heard the faint sound of the aooogah horn from Looney Tunes in the background.  Enjoy!


Ice Cream Sandwich Ingredients

cookie or bread of choice

ice cream, sorbet, gelato, sherbet, or frozen yogurt of choice

optional; toasted nuts, crushed cereal, coconut, candy,

chocolate shell (recipe below)


Ice Cream Sandwich Directions

1. Place half of cookies face side down on a work surface.  Slice ice cream into slabs, cutting through the carton if need be.

2. Using a cookie or biscuit cutter, cut out the ice cream and place it on the cookie. Place another cookie on top of the ice cream. Place sandwiches on a parchment or wax paper lined pan.

3. Freeze sandwiches until they are hard (about 2-4 hours).  At this point you can dip the sandwiches in chocolate shell. Place dipped sandwiches back in the freezer until they are frozen hard.

4. Once sandwiches are frozen hard, wrap them individually in wax paper or plastic wrap, and then place them in a zip-top bag in the freezer. They should be good to go for about 1 month…if they last that long.


1.Peach Croissanwiches

Mini croissants and peach sorbet.  This combo might sound weird, but I had one for breakfast and it was fantastic.


2. Milk and Cookies

Chocolate chip cookies and vanilla ice cream


3. Lemon Zingers

Molasses cookies spread with lemon curd, Limoncello gelato



Sugar cookies, vanilla ice cream mixed with orange sherbet, chocolate shell


5. Pure Nostalgia

Dark chocolate cookies with vanilla ice cream



6. Better than IT

Oatmeal raisin cookies, vanilla ice cream, chocolate shell, and toasted nuts


Chocolate Shell Ingredients

1 pound chocolate, preferably dark, chopped

3 Tablespoons neutral vegetable oil or coconut oil



Chocolate Shell Directions

1. Place chopped chocolate and oil in a microwave safe bowl.

2. Microwave for 30 seconds to 1 minute.  Stir until chocolate melts.

3. Allow chocolate shell to cool before dipping the ice cream sandwiches.