Frozen Peach Yogurt with Raspberry Sauce


  • Yogurt:
  • 1 envelope Gelatin (unflavored)
  • 1/4 cup water
  • 1/2 cup Grandmas Original Molasses
  • 1 can (16 oz.) canned peaches, slices in light syrup
  • 8 ozs. yogurt, peach flavored
  • Raspberry Sauce:
  • 10 ozs. raspberries, frozen in light syrup, thawed, drained
  • 2 tsps. Corn Starch


In small saucepan, sprinkle gelatin over water. Stir to blend; let stand 2 to 3 minutes.

Add molasses; stir over low heat until gelatin is dissolved.

In blender container or food processor bowl with metal blade, process peaches, gelatin

mixture and yogurt until smooth. Pour into large bowl. Cover; freeze until slushly

consistency, about 1 to 2 hours. Beat until light and fluffy. Freeze until firm, about 2

to 4 hours. Serve with Raspberry Sauce. 1 quart.

To prepare raspberry sauce, in small saucepan, combine reserved syrup and cornstarch;

stir to dissolve cornstarch. Cook and stir over medium heat until slightly thickened.

Stir in raspberries. Refrigerate until serving time.
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