Food & Drink
Frozen Yogurt DotsRETURN TO FOOD & DRINK
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