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Blackberry and Raspberry Frozen Yogurt

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Yossy Arefi, entered by Susan Reid

Blackberry and Raspberry Frozen Yogurt Recipe

This creamy frozen yogurt from Yossy Arefi of Apartment 2B Baking Co. gets its stunning color and flavor from a combination of sweet raspberries and blackberries. Resist the temptation to use nonfat yogurt; it can give the finished product a chalky texture.

At a glance

3 cups
Nutrition information


Choose your measure:

  • 2 heaping cups raspberries and blackberries
  • 1 cup sugar, divided
  • 4 teaspoons fresh lemon juice
  • 1 1/2 cups 2% or whole milk yogurt, standard or Greek (not nonfat)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt


  1. In a saucepan combine the berries, 1/2 cup of the sugar, and lemon juice. Mash the berries with a potato masher until they're broken up and juicy. Cook the berries over medium-high heat until the juices are thickened and jammy, 7 to 10 minutes. Use a rubber spatula to press the berries through a fine mesh sieve into a bowl and transfer to the refrigerator to cool completely. Discard the skins and seeds.
  2. When cool, whisk in the remaining sugar, yogurt, heavy cream, vanilla extract, and salt until the sugar has dissolved completely. Chill until completely cold, at least 2 hours, in the refrigerator then churn in an ice cream machine according to manufacturer?s instructions. Enjoy immediately as soft serve or transfer the frozen yogurt to a freezer-safe container, cover and freeze until firm.

Nutrition Information

  • Serving Size 1/2 cup, 161g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 212
  • Calories from Fat 72
  • Total Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 73mg
  • Total Carbohydrate 33g
  • Dietary Fiber 3g
  • Sugars 30g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.