 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Tart and fruity, this wonderfully light and frosty dessert is a delight for the eyes and taste buds, assures field editor Marsha Ransom of South Haven, Michigan. I love its sunny yellow color and the juicy bits of pineapple. Ingredients:
2 cans (8 ounces each) unsweetened crushed pineapple |
1/2 cup honey |
2 cups (16 ounces) plain nonfat yogurt |
1 teaspoon vanilla extract |
fresh raspberries and mint, optional |
Directions:
1. Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes.
2. Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish.
3. Cover and freeze for 2 hours, stirring every 30 minutes until slushy. Transfer to a bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with raspberries and mint if desired. Yield: 8 servings.
|
|