- 2c whole milk plain yogurt
- 3 (6oz) containers fresh raspberries, washed
- 3/4c sugar
- 1tsp lime juice
- 1/2tsp vanilla
- Puree yogurt, 2 of the packages of raspberries, 3/4c sugar, lime juice, and vanilla in a food processor or blender. Strain into a large bowl to remove seeds. In a medium bowl, mash remaining package of raspberries well. Stir into pureed mixture. Refrigerate until well chilled.
- Freeze in ice cream maker according to manufacturer directions. Freeze at least 2 hours before serving.