WW Raspberry Velvet Ice Cream (Lower Point Version)Servings: ~6Points per serving: ~4 (WW Plan may vary slightly)

Ingredients:

• 2 cups fresh raspberries – 0 pts
• 2 tbsp granulated sugar – 2 pts
• 1 tbsp lemon juice – 0 pts
• 1 cup unsweetened almond milk – 1 pt
• 1 cup low-fat plain Greek yogurt (nonfat) – 0 pts
• 1 tsp vanilla extract – 0 pts
• Pinch of salt – 0 pts
• Optional: 1–2 tsp honey or sugar substitute (e.g., monk fruit) – 0–1 pt depending on type

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Directions:

1. Prepare the Raspberry Mix:
   In a bowl, mash together fresh raspberries, sugar, and lemon juice. Let it sit for 20–30 minutes to get juicy and sweet.
2. Blend & Smooth:
   Blend the raspberry mix until smooth. Strain to remove seeds if desired.
3. Make the Creamy Base:
   In another bowl, whisk together almond milk, Greek yogurt, vanilla extract, and a pinch of salt. Add a sugar substitute if you want a bit more sweetness.
4. Combine & Chill:
   Stir the raspberry puree into the yogurt mixture. Cover and chill in the fridge for 2–3 hours.
5. Churn It:
   Pour into your ice cream maker and churn for 20–25 minutes until soft-serve consistency forms.
6. Freeze & Enjoy:
   Transfer to a freezer-safe container and freeze for at least 2 hours to firm up. Scoop and enjoy a creamy, guilt-free fruity treat!