Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light April 2012

Gallery

Nigel Cox; Styling: Tiziana Agnello

Recipe Summary

total:
12 mins
Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

144 calories; fat 0.6g; saturated fat 0.4g; mono fat 0.2g; poly fat 0g; protein 3g; carbohydrates 34.1g; fiber 2.5g; cholesterol 2mg; iron 0.3mg; sodium 78mg; calcium 29mg.
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