Frozen Pineapple Yogurt with Raspberries
|Canned pineapple chunks in juice||40 Ounce, drained (2 cans, 20-ounce each)|
|Plain non fat yogurt||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh raspberries||2 Cup (32 tbs)|
Arrange pineapple on a baking sheet; freeze 2 hours or until firm.
Combine yogurt, sugar, and lemon juice in container of an electric blender; top with cover, and process until blended.
Add pineapple; process until smooth.
Pour mixture into a 13- x 9- x 2-inch baking dish.
Cover and freeze 2 to 3 hours or until firm.
Scoop 1/2 cup yogurt into each individual dessert bowl; top each serving with 1/4 cup raspberries.
Garnish with fresh mint sprigs, if desired.