Frozen Yogurt Dots
- Level: Easy
- Yield: about 50 dots (10 per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 50
- Total Fat
- 3 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 10 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 3 grams
- Total: 2 hr 10 min (includes freezing time)
- Active: 10 min
Ingredients
1/2 cup cubed ripe mango or raspberries
2/3 cup 2 percent vanilla Greek yogurt
Directions
Special equipment:
an immersion blender with a blender cup; a squeeze bottle- Line a baking sheet with parchment. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. Transfer to a squeeze bottle.
- Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours.
- After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month.