2 California kiwifruit, peeled and coarsely chopped
1 Tbsp. honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 oz.) frozen red raspberries in syrup, thawed
2 Tbsp. triple sec or other orange liqueur
2 tsp. cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
fresh mint leaves
fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer
and freeze until slushy (about 45 minutes). In stainless steel bowl, quickly combine
softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small
ice cream scoop (about 2 Tbsp.) form 12 balls and place on wax paper-lines
Meanwhile, to make sauce, in food processor or blender puree thawed raspberries.
Over saucepan, strain berries through a fine sieve, pressing with back of spoon.
Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly
until slightly thickened. Cool; cover and chill. To assemble; spoon about 2
Tbsp. sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit
slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries.