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Emily.weaver.brown
Raspberry yogurt ice creams
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Ingredients
Directions
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Puree the raspberries with the water in a blender or with the stick blender in a high bowl and rub the puree over a saucepan through a sieve.
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In a saucepan, bring the raspberry puree with the sugar to the boil, dissolve the sugar while stirring and let the puree cook for another 1-2 minutes.
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Let the puree become cold.
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Stir the yogurt through the cold raspberry puree and pour this mixture into the molds.
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Let the ice cream freeze in the freezer for 1-2 hours or 10 minutes in a pop maker.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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