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Makes 1 ½ Quarts
• 2 (16-ounce) cartons vanilla low fat yogurt
• 2 ½ cups Driscoll’s Blackberries
• ½ cup light-colored corn syrup
• ¼ cup sugar
• ½ cup coarsely chopped semisweet chocolate (3 ounces)
In a blender container or food processor bowl, combine half of the yogurt, ½ cup of the berries, half of the corn syrup and half of the sugar.
Cover and blend or process until almost smooth.
Pour mixture into ice cream freezer container.
Freeze mixture in an electric ice cream freezer according to manufacturer’s directions.
Remove dasher from freezer. Add remaining 1½ cups berries and the chopped chocolate; stir to distribute.
*Note: To ripen frozen yogurt or ice cream, after stirring in berries and chocolate, cover top of freezer can with waxed paper or foil. Plug hole in lid and replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using about 4 cups ice and 1 cup salt. Ripen about 4 hours.
Per ½ Cup Serving:
175 calories, 3g total fat (2g saturated fat), 5mg cholesterol, 70mg sodium, 32g carbohydrate, 3g dietary fiber, 4g protein.
Recipe & photo courtesy of Driscoll’s Berries
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