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Credit: Karla Conrad

Recipe Summary

prep:
35 mins
freeze:
10 hrs
stand:
20 mins
total:
10 hrs 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large food processor combine yogurt, half of the chopped apricots, and the 2 tablespoons honey. Cover and process until smooth. (If using a blender or smaller food processor, do this step in two batches.)

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  • Transfer mixture to a 2-quart freezer container. Stir in the remaining chopped apricots. Cover and freeze about 4 hours or until firm.

  • Chill the large mixer bowl for a stand mixer (or use a large bowl and a hand mixer). Spoon frozen mixture into the chilled bowl. Beat with mixer on medium speed until slightly fluffy, starting on low speed and gradually increasing the speed. Return mixture to the freezer container. Cover and freeze about 6 hours or until firm.

  • Let frozen yogurt stand at room temperature for 20 minutes before serving. If desired, garnish with apricot slices and drizzle with honey.

*Tip:

If fresh apricots aren't available, use three 15-ounce cans unpeeled apricot halves in light syrup, drained.

Tips

Icon: vegetarian, gluten free

Nutrition Facts

93 calories; fat 1g; cholesterol 4mg; saturated fat 1g; carbohydrates 18g; insoluble fiber 1g; sugars 6g; protein 4g; sodium 50mg.
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