Frozen Yogurt, Raspberry

Line a 9×5 inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, yogurt and condensed milk until smooth. Transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week. Lift out of pan, cut into 1-inch pieces. Return to food processor and blend until smooth. Return to pan. Freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries. 

Raspberries 12 oz frozen
Sweetened condensed milk 1/2 c
Greek yogurt 1 c plain
Whipped cream
Blueberries