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Fruity Yogurt Ice




Source of Recipe


by Kim/ydoom/EDC, from BH&G


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8230.1

List of Ingredients




15- or 16-oz can red raspberries, peach slices, blueberries or apricot halves
2 8-ounce cartons vanilla low-fat yogurt
1 tablespoon honey

Recipe



1. Place undrained raspberries, peaches, blueberries, or apricot halves in a blender container or food processor bowl. Cover and blend or process until smooth. If using raspberries, strain them to remove seeds.

2. In a medium mixing bowl stir together blended fruit, yogurt, and honey. Pour into an 8x8x2-inch pan.

3. Cover and freeze for 3 to 4 hours or until firm. Break frozen mixture into chunks with a wooden spoon and place in a chilled large mixer bowl.

4. Beat with an electric mixer on medium speed until fluffy. Return to pan.

5. Cover and freeze for 6 hours more or until firm.

6. To serve, let mixture stand at room temperature for 5 minutes; then scoop into dessert dishes.

Serves 8.

Make-ahead directions:
Store in freezer up to 1 month.

Nutrition facts per serving: 111 calories, 1 g total fat, 3 mg cholesterol, 38 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein, 2% vitamin a, 8% vitamin c, 8% calcium, 2% iron.