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I just spotted this recipe in Eating Well magazine for homemade frozen yogurt that really sounds like it'll hit the spot on a hot day.  They actually included a recipe for folks that have ice cream makers, but since I don't have one, I'm going to share the version for those of you who, like me, are gonna have to do it the manual way.

If you have an ice cream maker and want the other version, leave me a comment and I'll post it later in the week also!

What You Need:

• 3 C frozen (unthawed) or fresh raspberries
• 2 C low-fat yogurt
• 1/3 C sugar
• 1 1/2 tsp vanilla extract
• 1/2 C chocolate chips (they suggest mini chips so you pack in more chocolate per bite; bittersweet chips are recommended for dark chocolate lovers like me!)

What To Do:

• Put raspberries, yogurt, sugar and vanilla in a food processor; process until smooth.
• Pour mixture into a 9 x 13 inch pan and place in the freezer.
• Stir every few hours, until mixture is firm along edges and semi-firm at the center.  (About 2 to 6 hours; if you used frozen raspberries it will take less time.)
• Process again until smooth.  Place mixture in an airtight container.
• Stir in chocolate chips and cover.  Freeze until ready to serve.

This sounds so yummy on its own, but can't you just imagine it topping some pound cake on a hot day?  MMMMMMM!