Food & Drink

Frozen Yogurt Dots



1/2 cup cubed ripe mango or raspberries
2/3 cup of 2 percent vanilla Greek yogurt

Yield: About 50 dots (10 per serving) A serving of ten dots has only 50 calories. 


Special equipment: an immersion blender with a blender cup; a squeeze bottle

Line a baking sheet with parchment. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. Transfer to a squeeze bottle.

Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours.

After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month.

Recipe courtesy of Food Network Kitchen

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