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Frozen Pineapple Yogurt With Raspberries

Heart.Foods's picture
Ingredients
  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)
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Ingredient: 
Pineapple

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