- 2 cups fresh or frozen unsweetened raspberries
- 1 cup vanilla yogurt
- 1 cup milk
- Juice and zest of 1 lemon (about 2 tablespoons juice and 1 1/2 teaspoons zest)
- 1 to 2 tablespoons light brown sugar, packed, to taste
Place all ingredients in blender and blend until smooth. Serve immediately, or cover and refrigerate for up to 4 days. Garnish with additional yogurt and raspberries, if desired.
Posted in Soups and Stews