10 Reviews

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!

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the Great K August 01, 2013

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!

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ladypit July 20, 2009

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!

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KLHquilts June 27, 2007

I made this from memory last night and it was excellent. I used strawberries and fat-free vanilla yogurt. I forgot the lemon juice and only used about 1/4 to 1/2 cup of confectioners sugar. It was excellent. DH and I loved this. I will definately make it again with other fruits and differnt yogurt flavors. Thanks for this easy low cal low fat recipe.

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MsSally May 21, 2007

Made it without the sugar and it was tangy, & berry yummy!

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Rita~ May 31, 2006

Wow, this is wonderful! I did take some liberties with the recipe. I used pink grapefruit, which I had peeled, sectioned and frozen earlier, sugar to taste and yogurt. It came out a beautiful color and very very cold. I want to try this with some passionfruit pulp I have in the freezer next. Thank you very much for teaching me another way to use my food processor.

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mianbao July 04, 2011

MMMmmmMMMM. Yummy, easy and what a treat! What more could we want? I subbed in triple berry blend for the frozen fruit, vanilla extract for the almond extract and Splenda for the confectioner's sugar. Absolutely yummy! Thanks for posting! Made for I Recommend Tag Game.

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Color Guard Mom February 19, 2010

I've made this twice in the last 5 days -well, blueberries are a nutritional powerhouse....The first time, I made it a day ahead and froze it in a ziploc bag. When we were ready to eat it, I removed it from the freezer about 10 minutes ahead of serving. Tonight, I made & ate it immediately. I should mention - I used low-fat vanilla yogurt and omitted the almond extract. I also reduced the confectioner's sugar the 1st time (the berries were sweeter) and I had to increase it the 2nd time. I can see this becoming a favourite treat! Made for Heart Healthy Tag-Feb '10. Thnx-PaulaG!

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Sweet PQ? February 10, 2010

I tried it with 10 ounces strawberries and 10 ounces of blueberries. I used fat-free plain yogurt. I didn't use the almond extract. It's great. Thanks PaulaG. Made for Gimme5 tag game

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Boomette April 12, 2009

I'm not sure whether I did anything wrong here but my mixture turned out like a smoothie not like frozen yoghurt at all, to combat my problem I simply froze the mixture for an hour or so until I got the desired consistency. I did cut this down to serve 2 so maybe the recipe is best made as a full batch?? Anyway I strayed a little from the recipe, used frozen cherries, vanilla low-fat yoghurt and coconut essence in place of almond with a little sprinkle of sugar. The taste was divine so I will be trying this again soon but this time will do a full batch to see how my results differ. Thanks for posting!

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**Mandy** September 10, 2007
5 Minute Frozen Yogurt With Fruit Variations