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 Cooking Light

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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. 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).
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