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California Kiwifruit Holiday Frozen Yogurt With Red Raspberry Sauce

Holidaycooking's picture
Ingredients
  Kiwi fruit 2 , peeled and chopped (california)
  Honey 1 Tablespoon
  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
  Cornstarch 2 Teaspoon
  Kiwi fruit 3 , ends trimmed and sliced lengthwise (california)
  Mint leaves 4
  Raspberries 1 Cup (16 tbs) (Fresh/Frozen)
Directions

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.
Discard seeds.
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.

Recipe Summary

Cuisine: 
American
Occasion: 
Christmas

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