California Kiwifruit Holiday Frozen Yogurt With Red Raspberry Sauce
|Kiwi fruit||2 , peeled and chopped (california)|
|Frozen vanilla yogurt||1 Pint, softened (Low fat/Nonfat)|
|Green food coloring||2 Drop|
|Frozen red raspberries||10 Ounce (1 Package In Syrup, Thawed)|
|Triple sec/Orange liqueur||2 Tablespoon|
|Kiwi fruit||3 , ends trimmed and sliced lengthwise (california)|
|Raspberries||1 Cup (16 tbs) (Fresh/Frozen)|
In food processor or blender, puree chopped kiwifruit; stir in honey.
Place in freezer and freeze until slushy (about 45 minutes).
In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl.
With small ice cream scoop (about 2 tablespoons) form 12 balls frozen yogurt mixture and place on waxed-paper-lined tray; refreeze.
Meanwhile, to make sauce, in food processor or blender puree thawed raspberries.
Over saucepan, strain berries through a fine sieve, pressing with back of spoon.
Stir in triple sec and cornstarch.
Bring to boil, stirring constantly until slightly thickened.
Cool; cover and chill.
To assemble, spoon about 2 tablespoons sauce on each of 6 dessert plates or shallow bowls.
Arrange kiwifruit slices and frozen yogurt balls on sauce.
Garnish with mint and whole raspberries.