Frozen fruit and yogurt get whirred together to make a tangy sherbet that's the texture of soft-serve. You can make it ahead, but don't freeze overnight; the mixture will become icy.
Ingredients:
- 1 (12-ounce) package frozen mango chunks (about 2 1/2 cups)
- 1 cup frozen pineapple chunks $
- 1 (6-ounce) carton lemon low-fat yogurt (such as Yoplait Lemon Burst)
- 1 teaspoon grated lime rind
Preparation
- 1. Remove mango and pineapple from freezer; let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).