Cranberry Frozen Yogurt

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I was first introduced to cranberry ice cream on Cape Cod… ya know, the nation’s capitol for cranberry bogs.

Well, maybe not officially – but I’m pretty sure the vast majority of this country’s fresh cranberries hail from our humble little state.

Anyway. Cranberry ice cream. Have you ever had it?! I really enjoyed the tiny cup I had out in Truro, and have been waiting for fresh cranberries to grace stores’ shelves so I could make a healthier frozen yogurt version.

Cranberry Frozen Yogurt

Though it may not be the best time for a frozen yogurt recipe, it most certainly is appropriate to post a cranberry recipe given the holiday season.

Cranberry Frozen Yogurt

Cranberries. Greek yogurt. Sugar. Salt.

That’s all it takes to make this fuchsia-hued dessert.

Plus a little patience – always patience when it comes to homemade frozen yogurt! BUT I can tell you that the end result is well worth the wait. Every time I make a frozen dessert I prepare myself for the demise of my 5+ year old ice cream machine, and every time it mercifully proves me wrong. Keep on truckin’ little guy =).

Cranberry Frozen Yogurt

Sweet, slightly tart, creamy, and luscious, this cranberry fro yo tastes much more decadent than it actually is.

Plus, you can’t beat that color. In a world overrun by artificial food coloring, it’s important to remember that food with gorgeous colors do actually exist in nature.

Cranberry Frozen Yogurt

As is true with most homemade frozen yogurts, this one is best if served either straight from the ice cream machine or after a brief (1-2 hours) sojourn in the freezer. Any longer and the frozen yogurt will freeze almost rock-hard, (yes, I’ve tried the vodka trick… it makes just a tiny bit of difference), rendering it a bit tough to scoop. However, if you do end up with leftovers – as I did – simply remove the container from the freezer about half an hour before you intend to serve the frozen yogurt. I’m not a huge fan of the microwave thaw method, but it will do in a pinch if you absolutely must have cranberry frozen yogurt rightthissecond (I wouldn’t blame you if this is the case).

Cranberry Frozen Yogurt
Name:Cranberry Frozen Yogurt
Prep Time:15 minutes
Cooking Time:0 minutes (Chilling time)
Total Time:3 hours
Yield:1 quart


  • 8 oz (about 2 cups) fresh cranberries, picked over
  • 2 Tbsp water
  • 2 cups plain 2% fat Greek yogurt
  • 1/2 cup cane sugar
  • pinch of salt


1. Prepare the Cranberries

  • Start by rinsing the cranberries thoroughly if using fresh ones. If you’re using frozen cranberries, allow them to thaw for a few minutes.

2. Blend the Ingredients

  • In a food processor or blender, combine the cranberries, Greek yogurt, granulated sugar, vanilla extract, lemon juice, and a pinch of salt.
  • Blend the mixture until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor to ensure all the ingredients are well incorporated.

3. Taste and Adjust

  • After blending, taste the mixture. Depending on your preference, you can adjust the sweetness by adding more sugar or tartness by adding more lemon juice.

4. Chill the Mixture

  • Transfer the blended mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for about 2-3 hours to chill. Chilling allows the flavors to meld and gives you a creamier texture.

5. Churn in Ice Cream Maker

  • Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning, which typically takes about 20-25 minutes. During this time, the mixture will thicken and become more like frozen yogurt.

6. Serve or Store

  • You can serve the Cranberry Frozen Yogurt immediately for a soft-serve consistency or transfer it to an airtight container and freeze it for a firmer texture.
  • If frozen for a longer period, allow it to sit at room temperature for a few minutes to soften before scooping.

7. Garnish and Enjoy

  • Garnish your cranberry frozen yogurt with fresh cranberries, a sprig of mint, or a drizzle of honey for an extra touch of flavor and presentation.
  • Enjoy your homemade Cranberry Frozen Yogurt as a refreshing dessert or snack!


  1. Combine the cranberries and water in a small saucepan set over medium heat. Bring to a boil, reduce heat to low, and cook until the cranberries are very soft, about 10 minutes, stirring occasionally. Let mixture cool for 10 minutes. Puree mixture very well in a food processor and then pass through a fine mesh sieve set over a bowl. You should have 1/2 cup of perfectly smooth cranberry puree in the bowl. Discard solids left in the sieve. Chill cranberry puree until very cold, at least 2 hours and up to overnight.
  2. In a large bowl, whisk together the strained cranberry puree, yogurt, sugar, and salt until well-combined and smooth.
  3. Chill mixture in the fridge for an hour, or until very cold. Churn frozen yogurt according to ice cream manufacturer’s instructions.
  4. Serve immediately OR transfer to a sealable glass container and place in the freezer for 1-2 hours. The consistency is best when the fro yo is served the same day/night, but if you have leftovers, just be sure to take the container out of the freezer about 1/2 hour before scooping as the fro yo will freeze pretty hard.

Nutritional Information Per Serving (about 1/2 cup)

  • Calories: 180 calories
  • Protein: 6 grams
  • Carbohydrates: 39 grams
  • Dietary Fiber: 3 grams
  • Sugars: 32 grams
  • Fat: 0.5 grams
  • Saturated Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 20 milligrams
  • Potassium: 115 milligrams
  • Vitamin C: 13% of the Daily Value (DV)
  • Calcium: 10% of DV
  • Iron: 1% of DV

If you’re thinking that this cranberry frozen yogurt would go beautifully well with a warm Spiced Sweet Potato Blondie, you would be 100% correct!

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