• If you have one, use a high-speed blender instead of a food processor. This helps blend frozen raspberries quickly and smoothly without needing to stop and scrape.
• If your raspberries are tart, add more honey if needed.
• You can substitute strawberries, blueberries, mango, or mixed berries for the raspberries, if desired.
• For a dairy-free version, use coconut yogurt or almond yogurt instead of dairy yogurt.
• Add 1-2 tablespoons of cocoa powder or mix in chocolate chips for a raspberry-chocolate combo.
• Blend in ½ banana or ¼ cup coconut cream for extra creaminess.
• Add a scoop of vanilla or plain protein powder for a protein boost.

Additional Serving Suggestions:

• Garnish with fresh berries, granola, shredded coconut, chopped nuts, or dark chocolate shavings.
• Serve with shortbread cookies, waffle cones, or drizzled with warm honey or chocolate sauce.
• Use as a base for a smoothie bowl, topped with nuts, seeds, and fruit.

How to Handle Leftovers:

• Store in an airtight container in the freezer for up to 1 month.
• The frozen yogurt will harden over time, so let it sit at room temperature for 15 minutes before scooping.
• Press plastic wrap directly on the surface before sealing the container to avoid freezer burn.