Blackberry-Chocolate Frozen Yogurt

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1 3/4 Pint lowfat vanilla yogurt
  • 2 1/2 Cup blackberries
  • 4 Fl Oz light-colored corn syrup
  • 4 Tbsp sugar
  • 1/2 Cup semisweet chocolate , coarsely chopped
In a blender container or food processor bowl, combine half of the yogurt, 1/2 whole 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. Repeat. Freeze mixture in an electric ice cream freezer according to manufacturer's directions. Remove dasher from freezer. Add remaining berries and the chopped chocolate; stir to distribute. Ripen.

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 cup ice and 1 cup salt. Ripen about 4 hours.
Calories
500 Cal
Fat
9.7 g
Carbs
99 g
Protein
13 g
Fiber
6 g
Sugar
71 g
Cholesterol
11 mg
Sodium
180 mg


Nutrients

Fiber     6 g
Fat     9.7 g
Sugar     71 g
Carbs     99 g
Protein     13 g
Calories     500 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     2.9 g
Fat, Sat     5.6 g
Fat, Trans     0 g
Fat, Percent     17 %

Vitamins

Vitamin, K     19 mcg     16 %
Vitamin, A     290 IU     9.7 %
Vitamin, B12     1.2 mcg     51 %
Niacin     0.9 mg     5.7 %
Riboflavin     0.5 mg     39 %
Vitamin, C     21 mg     23 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     8.6 %
Vitamin, E     1.2 mg     7.7 %
Panto, Acid     1.5 mg     31 %
Choline     47 mg     8.6 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     430 mcg     43 %
Phosphorus     360 mg     51 %
Magnesium     79 mg     19 %
Copper     0.3 mcg     36 %
Fluoride     28 mcg     690 %
Zinc     2.9 mg     26 %
Cholesterol     11 mg     1 %
Sodium     180 mg     12 %
Selenium     13 mcg     23 %
Manganese     0.8 mg     11 %
Potassium     730 mg     15 %
Iron     1.4 mg     17 %