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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Fresh in season fruit. Yogurt. Economical. Less chemicals esp if you make your own vanilla yogurt. And since it is 105F today, IF you can eat if fast enough... good. Original was from Veg Times. Ingredients:
2 cups non-fat vanilla yogurt |
1 teaspoon vanilla extract (used almond also) |
1 tablespoon fresh lemon juice |
1/4 cup corn syrup |
2 cups fruit, fresh |
Directions:
1. Puree everything but one cup of fruit in a blender. Add remaining and pulse about 3 times. You want the fruit broken down to small pieces.
2. Pour into 8 one half cup molds.
3. Note: Grab those old paper cups. They work just fine. Insert wooden stick into mold and freeze until firm at least four hours.
4. Note: I haven't tried this with the soymilk yogurt. When I do I will update.
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