Raspberry Frozen Yogurt

Maddy's favorite, but it's not for everyone.  It is definitely not sweet.

Preparation Time: 5 minutes prep, 20-30 minutes freeze

Ingredients:
1 large container whole milk cream top yogurt
1 bag frozen raspberries
1/2 cup honey

Directions:
Let the raspberries defrost, mix everything together and pour in the ice cream maker.  Mix until done.

Notes:
The cream top whole milk yogurt is important.  The fat content is helpful in keeping it from freezing solid.  It still does freeze pretty hard after a full day and night in the freezer, so I think I'm going to try adding some egg beaters (the non-e-coli alternative to the traditional raw eggs).

Source: Me!
Servings: About 2 quarts