Ninja Creami Raspberry FroYo

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Close up of a scoop of raspberry froyo in a Ninja Creami pot

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Easy to make tangy but so creamy raspberry frozen yoghurt which is bursting with real fruit, and UPF free is so easy to make in your Ninja Creami! Level up breakfast!

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami

Ingredients

200 g raspberries - 1
2 tsp lemon juice
1 tbsp maple syrup - 2
1 tsp vanilla bean paste - 3
280 g Greek style natural yoghurt - 4

Optional

pinch salt
¼ cup milk kefir - 5

Instructions

Defrost the raspberries – Let the raspberries defrost in the Creami tub.
Add the lemon juice, maple syrup (honey or syrup), and vanilla extract/paste
Give it all a mash with a fork, or roughly chop to partially break up the raspberries.
200 g raspberries, 2 tsp lemon juice, 1 tbsp maple syrup, 1 tsp vanilla bean paste
Add the yoghurt up to the max fill line. Use a spatula to mix the raspberries mixture and yoghurt together so the raspberries are completely surrounded by the yoghurt.
You do not need to blend the mixture in this recipe as the yoghurt is thick enough to stop any pieces of raspberry sinking to the bottom. It does not matter if there are pieces of raspberry so long as they are completely surrounded by the yoghurt.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
280 g Greek style natural yoghurt
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after an hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results.
You may see what looks like raspberry chunks in the frozen yoghurt, but don’t worry, these are just ultra thin slices around the edge of the pot that haven’t been processed by the blades. If you want to scrape these into the mixture and respin.
Respin if needed. I fine the froyo is perfect with one respin.

Notes

Raspberries – I usually use frozen raspberries for this, as they are perfectly ripe and often much cheaper than fresh. If you have fresh then use them.
Maple Syrup adds a sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
Vanilla Bean Paste - this takes the flavour to the next level. Always use a real vanilla bean paste or an extract which is made from real vanilla.
Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
Milk Kefir - substitute up to 1/4 of a cup of the yoghurt with milk kefir.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
If you add raspberries as an addition using the mix-in function, then any re-spinning of the froyo will blend them completely.
Smooth the surface of any leftover froyo before returning to the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture so it is scoopable from the freezer. Experiment to perfect quantities.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.