Nectarine-Raspberry Swirl Frozen Yogurt

3 nectarines, pitted and quartered

¼ cup plus 1 tablespoon sugar

2 cups plain yogurt

4 ounces raspberries

1 ½ teaspoons Chambord

½ teaspoon freshly squeezed lemon juice


Combine the nectarines, ¼ cup of the sugar, and 2 tablespoons water in a small pot. Bring to a boil and simmer for 2 to 3 minutes, or until tender. Puree in a food mill using a fine disc. Let cool to room temperature and stir in the yogurt. Chill over an ice bath until ice-cold.


Meanwhile, puree the raspberries in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in the Chambord, lemon juice, and remaining 1 tablespoon of sugar. Chill over an ice bath until ice-cold.


Transfer the nectarine mixture to an ice cream maker and churn until frozen. With the motor running, add the raspberry mixture in a thin stream. Serve immediately or transfer to a container and freeze.


Makes 1 generous quart. A refreshing and fairly guilt-free treat. Peaches may be substituted for the nectarines, and blackberries may be substituted for the raspberries. If your ice cream maker doesn't have an opening for adding mix-ins, transfer 1/3 of the nectarine frozen yogurt to a container, drizzle with ½ of the raspberry swirl mixture, and repeat layering with the remaining frozen yogurt and raspberry swirl. For the best texture, enjoy as soon as possible after churning. This frozen yogurt will harden in the freezer; soften it by tempering it in the refrigerator for about 20 minutes before scooping.