Ingredients Jump to Instructions ↓

  1. 2 California kiwifruit, peeled and coarsely chopped

  2. 1 tablespoon honey

  3. 1 pint frozen low-fat or nonfat vanilla yogurt, softened

  4. 1 to 2 drops of green food coloring

  5. 1 (10-ounce) package frozen red raspberries in syrup, thawed

  6. 2 tablespoons triple sec or other orange liqueur

  7. 2 teaspoons cornstarch

  8. 3 California kiwifruit, ends trimmed and sliced lengthwise Fresh mint leaves Fresh or frozen whole raspberries

Instructions Jump to Ingredients ↑

  1. 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 tablespoons) 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 tablespoons 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.


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