Rose, Ginger, Raspberry Ripple Frozen Yogurt - alive magazine
Who doesn’t love raspberry ripple? This childhood classic gets a modern makeover with frozen yogurt infused with honey, ginger, and rose petals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1/4 cup (60 mL) + 1 Tbsp (15 mL) honey
- 2 1/2 tsp (7 mL) dried culinary grade dried rose petals (see tip)
- 1 tsp (5 mL) finely grated ginger root
- 3 cups (750 mL) plain Greek yogurt
- 2 cups (500 mL) raspberries
- 1 Tbsp (15 mL) water
- Pinch salt
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