FROZEN TROPICAL FRUIT YOGURT
Try this genius recipe - as if by magic, the frozen tropical fruit freezes the yogurt when blended together. Use a food processor rather than a blender
Provided by Tom Kerridge
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.
Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TROPICAL YOGURT
Steps:
- In a small bowl, combine all ingredients. Chill until serving.
Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
MIXED BERRY FROZEN YOGURT RECIPE BY TASTY
Here's what you need: frozen blueberry, frozen strawberry, frozen raspberry, vanilla yogurt, honey
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine all ingredients in a food processor until smooth.
- Transfer to an 8x8-inch (20x20 cm) glass dish.
- Freeze for at least 2 hours.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 38 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, Sugar 32 grams
TROPICAL FROZEN YOGURT
An amazingly flavorful, creamy frozen yogurt without the need of an icecream machine. This coconut banana frozen dessert is one of my best frozen creations from the kitchen! It's important to use a thick coconut yogurt, greek-style, like Liberte's thick Mediterranean coconut yogurt, and that your banana be very ripe!
Provided by Ravenhood
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved - Do not boil. Let cool down for a couple of minutes.
- Transfer sweet liquid to a food processor and blend for a few seconds. Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer.
- Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer), transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer. Repeat this a couple more times as the mixture becomes harder and harder, about 4 times in total.
- Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen. Let the mixture become hard again before serving (which will be 2-3 hours after you`re started making it), but keep in mind that it`s best eaten the next day as it`s had the time to really settle. Enjoy!
- EXTRA TIPS: I use a 500g container of Liberte`s thick Mediterranean coconut yogurt, which is kind of like greek yogurt, but it`s high in fat due to the coconut. *****You can still make this without a food processor and just a spatula, but it will be a bit less creamy. Just take out the mixture as described above but, instead of using a food processor, use a spatula of some sort and beat the mixture until it`s well mixed and soft again, and continue until it`s done. *****You can get coconut oil for cheap at Asian and Indian grocery stores - Health food stores charge a lot more for theirs. *****Please keep in mind that the amount of time it takes to make this recipe depends on how cold your freezer is, how big your plastic container is that you harden your mixture in between processing, and how often you process it in your food processor. It will take at least 3 hours before it`s ready to serve and eat, but longer is better.
Nutrition Facts : Calories 180.4, Fat 6.9, SaturatedFat 5.9, Sodium 0.5, Carbohydrate 31.4, Fiber 0.7, Sugar 28.4, Protein 0.3
FROZEN GREEK VANILLA YOGURT
It's simple and easy to make your own frozen Greek yogurt-you might even want to get the kids in on the fun. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours., Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved., In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes. , Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions., Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.
Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 57mg sodium, Carbohydrate 36g carbohydrate (36g sugars, Fiber 0 fiber), Protein 14g protein.
TROPICAL FROZEN YOGURT DESSERT
This delicious tropical frozen yogurt dessert made using Gold Medal® all-purpose flour and Yoplait Original 99% Fat Free pineapple or orange crème yogurt is a chilled treat.
Provided by Betty Crocker Kitchens
Time 9h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, beat crust ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
- In large bowl, beat whipping cream and 1/4 cup powdered sugar on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over crust.
- Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 1 g
TROPICAL YOGURT BARK RECIPE BY TASTY
Here's what you need: mango, pineapple, greek yogurt, mango, pineapple, kiwi, shredded coconut
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.
- Pour mixture onto a baking pan lined with parchment paper. Add desired amount of toppings.
- Freeze for 6 hours, or overnight, until frozen solid.
- Break yogurt bark into desired number of pieces.
- Serve cold, or store in a closed container in the freezer.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 2 grams, Protein 12 grams, Sugar 27 grams
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