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Nutrition Facts
Nutrition facts per serving:
- Calories 93
- Protein(gm)4
- Carbohydrate(gm)18
- Fat, total(gm)1
- Cholesterol(mg)4
- Saturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)6
- Sodium(mg)50
Honey-Apricot Frozen Yogurt
Freeze: 10 hrs
Stand: 20 mins
Ingredients
- 3 cups pitted and finely chopped apricots or three 16-ounce cans unpeeled apricot halves, drained and finely chopped
- 1 32 ounce carton vanilla low-fat yogurt
- 2 tablespoons honey
- Sliced fresh apricots and/or fresh mint sprigs (optional)
Directions
In a large food processor, combine half of the chopped apricots, the yogurt, and honey. Cover and process until smooth. (If using a blender or smaller food processor, do this step in two batches.)
Pour into a 2-quart freezer container. Stir in remaining chopped apricots. Cover and freeze about 4 hours or until firm.
Chill the mixer bowl for a heavy, stand electric mixer. Spoon the frozen mixture into the chilled mixer bowl. Beat with a heavy, stand electric mixer on medium speed until slightly fluffy, starting slowly and gradually increasing the speed. Return mixture to freezer container. Cover and freeze about 6 hours or until firm.
Let frozen yogurt stand at room temperature for 20 minutes before serving. If desired, garnish with sliced apricots and/or mint sprigs.
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