Easy Frozen Yogurt Ice CreamRecipe Index: Desserts > Frozen
12 ounces frozen fruit (2 3/4 cups or so)
1 (8 ounce) container plain low fat or no fat yogurt
1/2 cup sugar
1 tablespoon lemon juice (fresh or from the bottle)
1/8 teaspoon almond extract
In food processor, with knife blade attached, blend frozen fruit until fruit resembles finely shaved ice, stopping occasionally to scrape down side. If fruit is not finely shaved, dessert will not be smooth. Add yogurt, sugar, lemon juice, and almond extract, and process just until mixture is smooth and creamy, scraping down side occasionally. Serve immediately, or spoon into a freezer-safe container and freeze to serve later. (Let stand at room temperature 10 minutes to soften slightly before serving if frozen.)
If you want to freeze fresh fruit, spread a single layer of whole berries, pitted cherries, peeled and sliced peaches, nectarines, or plums, or melon chunks, or mango, freeze until firm. When frozen, place fruit in freezer plastic bag, and return to freezer to use within 3 months.