Raspberry Lemon Frozen Yogurt

Yield: 5 cups

Ingredients:

• 1/2 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1/4 oz package unflavored gelatin
• 2/3 cup sugar + 6 tbsp
• 1/4 cup light corn syrup
• 2 cups plain whole milk yogurt
• 1/2 cup heavy cream
• 3/4 cup raspberries or blueberries (I often do a mix)

Directions:

1. Pour 5 tbsp of the lemon juice into a bowl, and sprinkle in the gelatin. Allow the gelatin to sit for 5 minutes.
2. In a saucepan, bring the rest of the lemon juice, 2/3 cup sugar, and corn syrup to a boil over medium heat, and cook for a minute or two until the sugar dissolves. Remove from the heat and stir in the lemon gelatin.
3. Mix together the yogurt, lemon zest, and cream in a large bowl, and add the saucepan mixture. Whisk until smooth, then place this mixture in an ice bath for 20 minutes, until chilled.
4. In the meantime, boil the berries with 6 tbsp sugar over medium high heat until dissolved and saucy (this should take about 5 minutes). Let cool.
5. Spin the frozen yogurt in an ice cream machine for about 20 minutes, then place the frozen yogurt and cooled berry sauce in alternate scoops into a container, and swirl with a knife to your liking. Place in the freezer for an additional 2-4 hours until completely frozen. Enjoy!