Makes 1 serving.
1/2 cup plain Greek-style nonfat yogurt
1/2 cup frozen (unsweetened) raspberries. Fresh raspberries may be used, but they need to be frozen until firm to achieve the proper soft-serve consistency.
Scant 1/2 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.
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, Special to the Washington Post