Frozen Yogurt Dots

Total: 2 hr 10 min(includes freezing time)

  • Active: 10 min

Yield: about 50 dots (10 per serving)

Ingredients:

1/2 cup cubed ripe mango or raspberries

2/3 cup 2 percent vanilla Greek yogurt

Directions

Special equipment:

an immersion blender with a blender cup; a squeeze bottle

  1. 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.

  2. 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.

  3. 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.

Nutrition:

Calories 50

Total Fat 3g

Sat. Fat 2.5g

Cholesterol 5mg

Sodium 10mg

Carbs 3g

Fiber 0g

Protein 2g

Sugar 3

Source: foodnetwork.com

Richard GoodpastureComment