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Kiwifruit Frozen Yogurt

  • 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 tray; refreeze.

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.

Yields 6 servings.

Source:
California Kiwifruit Commission


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