1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained
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Let's Make It
Mix sugar and gelatine in medium saucepan; stir in water. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring constantly. Add cocoa; stir until cocoa is dissolved. Remove from heat; cool. Add yogurt and vanilla; mix well. Gently stir in whipped topping. Pour into 9-inch square pan. Freeze 1 to 2 hours or until ice crystals form around edges.
Spoon into large bowl; beat with electric mixer on low speed 30 sec., then on high speed 2 min. Return to freezer. Freeze 2 to 3 hours or until firm. Meanwhile, preheat oven to 350°F. Gently press tortillas into 8 (10-oz.) custard cups to form cups. Bake 10 to 15 min. or until crisp; cool.
Remove yogurt from freezer at least 20 min. before serving to soften slightly. Scoop evenly into tortilla cups; top with the raspberry puree. Store leftover yogurt in freezer.
Variation - Vanilla Frozen Yogurt with Raspberry Sauce
Omit cocoa powder. Prepare as directed, decreasing sugar to 1/2 cup and increasing vanilla to 2 tsp.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.