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Honey-Apricot Frozen Yogurt

Makes: 12 servings
Serving size: 1/2cup Yield: 1 1/2 quarts
Prep 35 mins Freeze 10 hrs Stand 20 mins
Honey-Apricot Frozen Yogurt
  • 3  cups  pitted and finely chopped apricots or three 16-ounce cans unpeeled apricot halves, drained and finely chopped
  • 1 32  ounce carton  vanilla low-fat yogurt
  • 2  tablespoons  honey
  •  Sliced fresh apricots and/or fresh mint sprigs (optional)

1. In a large food processor, combine half of the chopped apricots, the yogurt, and honey. Cover and process until smooth. (If using a blender or smaller food processor, do this step in two batches.)

2. Pour into a 2-quart freezer container. Stir in remaining chopped apricots. Cover and freeze about 4 hours or until firm.

3. Chill the mixer bowl for a heavy, stand electric mixer. Spoon the frozen mixture into the chilled mixer bowl. Beat with a heavy, stand electric mixer on medium speed until slightly fluffy, starting slowly and gradually increasing the speed. Return mixture to freezer container. Cover and freeze about 6 hours or until firm.

4. Let frozen yogurt stand at room temperature for 20 minutes before serving. If desired, garnish with sliced apricots and/or mint sprigs.

Nutrition Facts (Honey-Apricot Frozen Yogurt)
  • Servings Per Recipe 12,
  • cal. (kcal) 93,
  • Fat, total (g) 1,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 1,
  • sugar (g) 6,
  • pro. (g) 4,
  • sodium (mg) 50,
  • Percent Daily Values are based on a 2,000 calorie diet

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