Last-Minute Tropical Sherbet

Photo: Nigel Cox; Styling: Tiziana Agnello
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Recipe Time

Total: 12 Minutes

Nutritional 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

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

Preparation

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).

Note:

April 2012