Yogurt and honey give a silky texture to this frozen dessert that's infused with pineapple sage.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
freeze:
10 hrs
Servings:
8
Yield:
About 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place melon in a blender container or food processor bowl. Cover and blend or process until pureed. Stir together melon puree, yogurt, honey, and snipped pineapple sage in a medium mixing bowl.

    Advertisement
Instructions Checklist
  • Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, scoop mixture into individual dessert dishes. If desired, garnish each serving with pineapple sage leaves. Makes about 4 cups or 8 servings.

Food exchanges:
  • 1/2 milk.

Nutrition Facts

102 calories; total fat 1g; saturated fat 1g; cholesterol 3mg; sodium 42mg; carbohydrates 21g; fiber 0g; protein 3g; vitamin a 783RE; vitamin c 8mg.
Advertisement

Reviews

Advertisement