Greek yogurt, which has become readily available, is extra thick and creamy; it is perfect for this recipe. However, regular plain low-fat or non-fat yogurt can be substituted with excellent results.
This recipe makes a little more than a quart of frozen yogurt; since itís a family favorite, leftovers are usually non-existent. In the event there are leftovers, they can be stored in the freezer for up to a month in an airtight container. The frozen yogurt emerges from the ice cream machine quite soft; it can however, be put in the freezer for 20 minutes or so for a harder consistency.
1 1/2 cups plain non-fat Greek yogurt
1 cup crushed pineapple, with juice
1 1/2 tablespoons rum, or 1 teaspoon rum flavoring
1 15 oz. can cream of coconut, such as Coco Lopez (not unsweetened coconut milk)
- Mix all ingredients together.
- Pour into an automatic ice cream maker and freeze according to manufacturer's directions.
- Transfer to a plastic container and freeze until serving time.
Amount Per Serving
Calories 235 Calories from Fat 167
Percent Total Calories From: Fat 71% Protein 11% Carb. 16%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 16 g
Cholesterol 0 mg
Sodium 18 mg
Total Carbohydrate 9 g
Dietary Fiber 2 g
Sugars 2 g
Protein 6 g
Vitamin A 0% Vitamin C 6% Calcium 0% Iron 7%