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Fruity Yogurt Ice

Diet.Chef's picture
  Canned red raspberries/Peach slices/blueberries/apricot halves 16 Ounce (1 Can)
  Vanilla low fat yogurt 16 Ounce (Two 8 Ounce Cartons)
  Honey 1 Tablespoon

Place undrained raspberries, peaches, blueberries, or apricot halves in a blender container or food processor bowl.
Blend or process till smooth.
If using raspberries, strain them to remove seeds.
In a medium mixing bowl stir together blended fruit, yogurt, and honey.
Pour into an 8x8x2 inch pan.
Cover and freeze for 3 to 4 hours or till firm.
Break frozen mixture into chunks with a wooden spoon and place in a chilled large mixer bowl.
Beat with an electric mixer on medium speed till fluffy.
Return to pan.
Cover and freeze for 6 hours more or till firm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 859 Calories from Fat 5

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 26.7 mg8.9%

Sodium 281 mg11.7%

Total Carbohydrates 190 g63.5%

Dietary Fiber 15 g60%

Sugars 164.7 g

Protein 20 g39.6%

Vitamin A 4.3% Vitamin C 71.2%

Calcium 67.2% Iron 99.9%

*Based on a 2000 Calorie diet


Fruity Yogurt Ice Recipe