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Fruity Frozen Yogurt

Fruity Frozen Yogurt

WebMD Recipe from

Now that summertime is here, you are going to LOVE this recipe! It is the easiest way in the world to make frozen yogurt (no ice cream maker needed). And it is perfect for a Kids Cook Monday kind of a day like today. You just throw all the ingredients into the food processor, pulse a few times, and ta-da, it is ready, no waiting at all! Pretend you are at a yogurt parlor, serve with toppings in little bowls, adding sprinkles, crunch and lots of smiles.

  • 1 pounds
    frozen good-quality fruit like strawberries, raspberries, or mangoes, do not defrost!
  • 1/2 cup
    honey, more or less depending on how sweet you are
  • 1 cup
    Greek yogurt, plain
  • 1 teaspoon
    lemon juice, fresh
  • 1 teaspoon
  • 1 pinch
    fresh fruit like strawberries, mangoes, and bananas, chopped
    cereal, chocolate chips, chopped nuts, crunchy
  1. Equipment and People Needed: One little helper and one big helper , one food processor (a blender can be used, but it takes a few scrape downs with a spatula), a rubber spatula, measuring cups and spoons
  2. Little helper- measure out the frozen fruit and honey into a food processor.
  3. Big helper- quickly pulse the processor until the fruit is coarsely chopped.
  4. Little helper- add the yogurt, lemon juice, vanilla, and salt to the fruit.
  5. Big helper- process until smooth and creamy, scraping down the sides of the bowl once or twice.
  6. Little helper- taste! Does it need more honey, vanilla or lemon juice? (This is a very important step, so do it thoughtfully.) 
  7. The frozen yogurt should be firm enough to be served directly from the food processor, but if it is a little soft, let it harden in the freezer for about 30 minutes.

Note: This does not hold up well in the freezer, so you'll have to eat it all today.

Nutritional Information

Makes: 6 servings
  • Calories137
  • Carbohydrates30.7g
    • Dietary fiber1.4g
  • Cholesterol5mg
  • Fat2.2g
    • Saturated fat1.3g
  • Sodium42mg
  • Protein1.2g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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