Yummy and easy.
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
12 Minutes
Nutritional Information
Amount per serving
- Calories: 144
- Fat: 0.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.0g
- Protein: 3g
- Carbohydrate: 34.1g
- Fiber: 2.5g
- Cholesterol: 2mg
- Iron: 0.3mg
- Sodium: 78mg
- Calcium: 29mg
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).
Last-Minute Tropical Sherbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
More Recipes for Desserts
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Tropical Bananas Foster
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Tropical Sherbet Cake
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