Easy Yogurt Raspberry Lime Ice Cream

Spring is here in North Carolina! The weather is gorgeous. Spending time outside has inspired me to create an icy treat for little Jude to eat outdoors in the sunshine. I made this Raspberry Lime Ice Cream in my Ice Cream Maker. I love mine! It is wonderful to be able to control sugar content and eliminate wheat and/or dairy. If you have celiac disease or allergies and can squeeze one more appliance in your kitchen I encourage you to give it a try. Most ice cream recipes require a custard, but this recipe does not which makes it quick and easy! It also makes this recipe egg-free, gluten-free, and easily casein-free. This ice cream is healthier tasting and in my opinion, more refreshing because it does not contain refined sugar. I sweetened this recipe with agave syrup because it is lower on the glycemic index than honey, but honey can be easily substituted if you don’t have agave syrup. This sweetener is getting easier and easier to find though- I bought mine at Super Target. This recipe was inspired from a beautiful recipe from the Almond Yogurt Ice Cream Recipe in The New Mayo Clinic Cookbook: Eating well for Better Health. In my version, I subbed agave for honey, added raspberries, lime zest, lime juice, and did not add the almonds. I also subbed lowfat milk for soy milk since Jude is not casein-free. Note: If you do indulge while dieting, exercise portion control and watch calories for the rest of the day. For those not dieting, you may want to try my indulgent recipe for Chocolate Gelato.

EASY YOGURT RASPBERRY LIME ICE CREAM

2 cups (1 lb) plain lowfat yogurt (or use soy yogurt), no stabilizers or additives

1 cup lowfat milk or soy milk

1/3 cup agave syrup or honey

1 Tablespoon canola oil

1 Tablespoon lime zest

1 Tablespoon lime juice

6 oz. raspberries

mint sprig/almond slices for garnish

DIRECTIONS: Make sure the bowl to your ice cream maker is frozen (this should take a good 12 hours). In a separate bowl, mix together all the ingredients. Add to your ice cream maker and follow the manufacturer’s instructions. Serve immediately or freeze for up to 3 days.

ALTERATIONS: Since this recipe is pretty versatile, I would love to see what other fruit, nut, chocolate combinations you come up with! If you post your version on your blog, I will gladly link it here.

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Posted on April 24th, 2008 by Natalie
Filed under: Ice Cream Recipes

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