July is National Ice Cream Month and as lovers of ice cream, we don’t necessarily need it to be July in order to indulge in our favorite frosty treat during the hot summer months but it’s always fun to make our own! This month we were inspired by the bounty of summer berries that we picked to make a refreshing some of our favorite fresh flavors to make frozen yogurt featuring dairy products with the REAL® Seal.
Why REAL® Seal? Because not all dairy is the same.
The REAL® Seal was created by America’s Dairy Farmers over 30 years ago to differentiate their products from imitations. Products bearing the REAL® Seal meet specific guidelines and are certified by their dairy processing or food manufacturing companies and contain no imported, imitation, or substitute ingredients. The REAL® Seal provides assurance that what you are buying is made with the wholesome goodness of U.S.-produced cow’s milk.
When you buy products with the REAL® Seal, you can trust that you are buying true products or foods made with dairy in the U.S. Since we like to shop locally, purchase produce that is in season, and have a community supported agriculture (CSA) share, it’s also important for our family to support U.S. farmers through our purchase REAL® Seal certified products.
When I was out grocery shopping for ingredients for our frozen yogurt, I was pleased to find that our independent grocery carried a wide variety of dairy items with REAL® Seal. I came home with assorted yogurts to serve as the base of our tangy lemon lime raspberry frozen yogurt and used half and half we already had in our refrigerator with the REAL® Seal for our recipe. Everyone helped measure and mix and when it was ready, declared our new frozen yogurt flavor delicious! I loved that the tang of the yogurt came through in this not-so-sweet recipe that had a bright citrus flavor punctuated by the deep red raspberry bits.
Tech Savvy Mama’s Tangy Lemon Lime Raspberry Frozen Yogurt
Inspired by Sunset Magazine’s Luscious Lemon Fro-Yo
Level of difficulty: EASY!
Time: 15 minutes plus 2 hours to freeze
- 32 ounces plain lowfat yogurt
- 32 ounces lowfat vanilla yogurt
- 2 6 oz containers of Liberté lemon yogurt
- 1/4 C half and half
- 2/3 C lemon curd
- juice of 1 lime
- zest of 1/2 lime
- 1 cup raspberries (I froze fresh picked ones and then while frozen, broke them with a mallet while they were in a Ziploc freezer bag before adding them to the yogurt mixture. This helped the color from bleeding into the frozen yogurt.)
Whisk the yogurts, half and half, lemon curd, lime juice and lime zest together. Add frozen raspberry pieces and the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s directions or pour ingredients into a freezer proof container and freeze about 2 hours or until firm. Scoop and enjoy!
I received a gift card to cover the purchase of ingredients featuring the Real® Seal for this recipe challenge.