Recipe for success: Raspberry Frozen Yogurt (à la Pinkberry)

Odd how my ice cream maker didn't see much action this summer, but now the temps are hovering around freezing I get the urge to churn out frozen treats. This hankering for some frozen yogurt was somewhat specific: I wanted Pinkberry's raspberry frozen yogurt. As I saw it, I had two options: 1) drive 260 miles to the nearest location or 2) make my own. Obviously I chose the latter. A brief online search yielded a good base recipe and I modified it just a touch.

1. Assemble the ingredients:
   

   • Frozen or fresh raspberries (I used a frozen 12 oz. bag) • 1/2 cup, plus 3 tablespoons sugar, divided • ~4 cups 2% Greek yogurt • 1/2 cup whole milk • 1 cup half and half

2. Put the raspberries in a pot with 3 tablespoons sugar and heat up. Mash and cook the raspberries until you have a nice liquid.
3. While that's stewing, combine your yogurt, milk, 1/2 cup sugar and half and half.
4. Take your raspberries off the heat and strain into the Greek yogurt mixture.
5. Chill the mixture in the fridge.
6. Place the chilled mixture in an ice cream maker and spin until desired consistency. Freeze until served.

Note: Best served shortly after churning. If you plan on serving it on a different day, be sure to soften before serving - the large amount of liquids causes this yogurt to freeze pretty solid.