Wednesday, July 14, 2010

Peach and Berry Frozen Yogurt

I was so happy with the Mocha Frozen Yogurt, that I decided to create a new recipe. I was inspired by all the summer produce which fills my kitchen. I used fresh, juicy peaches, plump blueberries and homegrown raspberries. Although it can be quite expensive, fresh fruit truly makes a difference, so definitely use it rather than frozen fruit if you can. You can get creative with this recipe. Try using blackberries or mulberries in place of the raspberries, nectarines or plums instead of peaches, or at the last few minutes of freezing, mix in pieces of fresh strawberries. Take advantage of the wonderful produce for which summer is famous!

Peach and Berry Frozen Yogurt
Makes 25 scoops

1 cup peeled, chopped peaches (about 7.5 oz)
1/3 cup raspberries (about 2.4 oz)
1/4 cup blueberries
1 1/2 cups vanilla fat-free yogurt
1 1/2 cups fat-free plain yogurt
1/4 cup Splenda no calorie sweetener
1/2 cup fat free milk
1/2 teaspoon vanilla extract

In a large bowl, mash the peaches and raspberries until smooth. (Leave a few chunks here and there for texture.) Add yogurts, Splenda, milk, and vanilla. Stir in blueberries. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a container, cover and freeze. It melts fast, so eat it quick!

Nutrition Per Scoop
Calories: 20
Fat: 0g
Sodium: 18.2 mg
Carbs: 4.9g
Fiber: .3g
Protein: 1.3g

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