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Peach Raspbery Frozen Yogurt

Peach Raspberry Frozen Yogurt

Airy, creamy, light, and fluffy. This peach raspberry frozen yogurt is great for a dessert on it’s own or mixed with peanut butter or walnuts. We even used it for a topping on our breakfast!
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Course: Dessert
Cuisine: American
Prep Time: 45 mins
Total Time: 45 mins
Servings: 4


  • 1 Peach - peeled
  • 2/3 cups frozen raspberries - slightly defrosted
  • 6-8 packet stevia - depending on your taste
  • 2 container Fage 2% Plain Greek Yogurt
  • 2 container Fage 0% Plain Greek Yogurt
  • Ice-Cream Maker


  • Prechill icecream maker insert in freezer two hours ahead of time.
  • In a small saucepan, add enough water to cover the peach and turn on high, bringing water to a boil.  Cut a small "X" in the bottom of the peach and drop in the boiling water for about 30 seconds.  Slowly and carefully remove the peach from the boiling water onto a paper towel or bowl giving it a minute to cool before handling for peeling.
  • Peel skin from peach and cut the peach flesh into small even chunks (about the size of a raspberry).  Place cut up peaches to a large mixing bowl and add one serving of slightly thawed frozen raspberries.  Pour all four containers of greek yogurt over the fruit mixture and add the stevia and vanilla extract (optional).  Mix until all ingredients have been  thoroughly combined.
  • Slowly pour the greek yogurt mixture into a pre-chilled ice cream maker and follow the manufactures directions on how to churn your mixture (we had to add ice and salt).
  • After about 20 minutes of churning, transfer mixture into a glass container (with a lid) and place in freezer to harden.  After about 15 minutes, stir the mixture thoroughly and allow for an additional 15-30 minutes in the freezer.
  • Serve immediately as is or add some fresh berries and chopped nuts!


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 177
Fat 4g
Carbohydrates 13g
Fiber 1g
Sugar 12g
Protein 20g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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