Recipe of the Month

This month's recipe sounds really strange, but trust me--it is SO delicious. It's also incredibly easy, which probably isn't that great, because now I want to make it all the time. YUM!

Raspberry-Tomato Frozen Yogurt

2 cups raspberries, fresh or previously frozen (include juice)
1 large tomato
2 cups plain yogurt
1/2 cup sugar
2 tbsp lime juice

Heat a small pot of water on the stove. When it is boiling, cut an x in the bottom of the tomato and place in water until skin starts to peel. Remove from heat and run the tomato under cold water. Peel, then slice tomato and mash with a fork. You don't want any big chunks. Place yogurt, sugar and lime juice in medium bowl and stir to combine. Add tomato mush and raspberries that have been slightly mashed with fork or tomato masher and stir until well mixed. Place in ice cream maker and churn until thick.

Oh, my my my! This is heaven. I used my own homemade yogurt, which made me feel like a real domestic wonder. The raspberries I found were as big as your thumb and so beautiful that I couldn't bear to mash them very much. Between the zip of the lime juice and the tang of the raspberries, the tomatoes aren't even noticable, but the knowledge that they're in there made me not feel too guilty about a second helping for each of us.

Try it, you absolutely won't regret it.