Quick Tropical Sherbet

A quick, no bake dessert to whip together at the last minute. It can be made slightly ahead, but do not freeze overnight for it may become icy. Perfect for a summer dinner party because you don’t have to heat up the house turning the oven on!


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

1. Remove mango and pineapple from freezer; let stand at room temperature 10 minutes.
2. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth.
3. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).

Yield: 4 servings (144 calories, 0.6 g total fat,  0.4 g saturated fat, 3 g protein, 34.1 g carbohydrate, 2.5 g fiber, 2 mg cholesterol)

Cooking Light, April 2012


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Filed under Nourish the Body

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