Prep 15 mins
Cook 10 mins
I haven't made this yet. This is one of those I found at another web site. It sounds so easy and yummy. I decided to post it because it was cluttering up my kitchen counter and I thought it had a better chance of being made if it were posted.
- 20 ounces unsweetened frozen peaches or 20 ounces frozen strawberries or 20 ounces frozen blueberries
- 1 (8 ounce) container plain low-fat yogurt
- 1 cup confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1⁄8 teaspoon almond extract
- Allow the frozen fruit to stand at room temperature for 10 minutes.
- Place the knife blade in food processor, add fruit and process until fruit resembles finely shaved ice, stopping to scrape down sides of container with rubber spatula.
- With the processor running, add yogurt, sugar, lemon juice and almond extract; process until mixture is smooth and creamy.
- May need to occasionally scrape down side of container.
This was a super fast and yummy treat. I don't like super sweet foods, and this was perfect. I made it with frozen loganberries, which gave it a tangy zip. Our dinner guest raved and my little sister loved the hot pink color!
Oh WOW! We loved this! A few weeks ago we went blueberry picking and got 20 lbs of blueberries. I approximated the amount of blueberries needed for this by just pouring what looked "right" in the bowl. I let it sit out while we were eating dinner. Then I made as written, using a little less lemon juice and fat free plain organic yogurt. This had fabulous taste, was super easy to make, and I'm happy with the nutritionals. Mine was a bit thin and could have benefited from sitting in the freezer a bit if we wanted it to harden, but the taste was good we didn't care!
I just made this with frozen peaches, 5 oz. of Greek-style plain nonfat yogurt, and 1/3 cup superfine sugar ... I guess that's a bit of a tweak, isn't it? But it tastes so good that I'm not sure I'm going to run it through the ice cream maker! It's not too sweet, and really peachy ... this is a great recipe. Thanks!