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Last-Minute Tropical Sherbet

Photo: Nigel Cox; Styling: Tiziana Agnello
Total time 12 mins
Yield 4 servings (serving size: 3/4 cup)
Frozen fruit and yogurt get whirred together to make a tangy sherbet that's the texture of soft-serve. You can make it ahead, but don't freeze overnight; the mixture will become icy.

Ingredients

  • 1 (12-ounce) package frozen mango chunks (about 2 1/2 cups)
  • 1 cup frozen pineapple chunks
  • 1 (6-ounce) carton lemon low-fat yogurt (such as Yoplait Lemon Burst)
  • 1 teaspoon grated lime rind

Nutrition Information

  • calories 144
  • fat 0.6 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 34.1 g
  • fiber 2.5 g
  • cholesterol 2 mg
  • iron 0.3 mg
  • sodium 78 mg
  • calcium 29 mg

How to Make It

  1. Remove mango and pineapple from freezer; let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).