By Elaine Gordon Special to The Washington Post
Something about soft-serve ice cream makes it irresistible on a sweltering summer day. Don’t deny your taste buds. Just make sure to keep it healthful.
This homemade version combines the idea of soft-serve with the health benefits of plain, nonfat Greek yogurt and raspberries. The result should be smooth, creamy and thick.
Greek yogurt has a rich, creamy texture and is thicker than regular yogurt. Greek yogurt contains nearly twice the protein of regular yogurt, fewer carbohydrates and less sugar because of the straining process, which removes some of the whey.
Raspberries are a delicate yet powerful little fruit. A cup of raspberries offers up high amounts of both heart-healthy dietary fiber (32 percent of your daily value) and the powerful antioxidant Vitamin C (40 percent of your daily value).
Fresh raspberries may be used, but they need to be frozen until firm to achieve the proper soft-serve consistency.
The plain yogurt needs to be frozen for 30 minutes before blending. The soft-serve is best on the day it’s made.
Lightened-up raspberry soft-serve
½ cup plain Greek-style nonfat yogurt
½ cup frozen (unsweetened) raspberries
Scant ½ teaspoon powdered stevia, or to taste
1 teaspoon agave nectar / syrup (optional)
Freeze the yogurt for 30 minutes. Transfer to a mini food processor or blender. Add the raspberries and powdered stevia; blend until smooth. Taste, and add stevia or agave nectar, if desired.
Serve right away. Makes 1 ¾ cup serving.
Nutrition: Per serving: 97 calories, 12 g protein, 12 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 48 mg sodium, 4 g dietary fiber, 7 g sugar.
Elaine Gordon, EatingbyElaine.com