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4-ingredient Frozen Yogurt Recipe


Hot summer weather calls for cool desserts. Automatic ice cream machines, which have become quite inexpensive over the last few years (especially at warehouse stores like Costco and Samís), make great ice creams, frozen yogurts, sorbets, sherbets, and gelatos effortlessly in about 20 minutes time. These machines require no salt or ice; the freezing cylinder is stored in the freezer and is always ready to be filled with luscious ingredients which will freeze and be ready to eat quickly. The following Pina Colada Frozen Yogurt calls for only four ingredients and makes a light and refreshing frozen dessert on a hot summer day.
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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.

8 Servings

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)
  1. Mix all ingredients together.

  2. Pour into an automatic ice cream maker and freeze according to manufacturer's directions.

  3. 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%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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