Berry Frozen Yogurt with Toasted Almonds

6 servings


  •  cups fresh blackberries or any berries
  •  tablespoons water
  •  400g plain low-fat yogurt
  •  1/4 cup agave
  •  tablespoon snipped fresh mint
  •  Butter-flavor nonstick cooking spray
  •  1/4 cup slivered almonds
  •  1/8 teaspoon ground cinnamon
  •  1/8 teaspoon ground ginger
  •  3/4 cup fresh blackberries (optional)
  •  Small fresh mint leaves (optional)


  1.  In a medium saucepan combine the 4 cups blackberries and the water. Bring to boiling; reduce heat. Simmer, covered, 4 to 5 minutes or just until berries are softened and color turns to a bright maroon, stirring occasionally. Remove from the heat; cool slightly.
  2.  Pour blackberry mixture into a blender or food processor; cover and blend or process until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. In a medium bowl whisk together strained berries, yogurt, agave, and snipped mint. Cover with foil and chill at least 4 hours or up to 24 hours.
  3.  Freeze the yogurt mixture in a 1 1/2-quart ice cream maker according to the manufacturer’s directions. Transfer to an airtight container; cover. Freeze at least 2 hours or up to 4 hours before serving. Let stand at room temperature 5 minutes before serving.
  4.  Meanwhile, coat a small skillet with cooking spray. Add almonds; spread to an even layer. Coat almonds lightly with cooking spray. Sprinkle with cinnamon and ginger. Toss to coat. Cook over medium heat 3 to 4 minutes or just until almonds are toasted, stirring occasionally. Remove from heat; cool completely.
  5.  To serve, scoop frozen yogurt evenly into six serving bowls. Sprinkle with almonds. If desired, garnish with additional blackberries and mint leaves.