Lately I've preferred my fruit to be blended. I'm not really sure why. Maybe because it's faster to chug a smoothie than eat that much fruit. Or maybe because it's just more interesting than a banana or a pile of grapes. Anyway, this sherbet was pretty tasty! My only complaints were that it was almost too cold and that I didn't let it run in the food processor quite long enough. I recommend that you just walk away from the food processor and let it go for a few minutes. It will be better if it's totally smooth. Also, I didn't make the full recipe. I just eye-balled it and made enough for Ezra and I to have as an afternoon snack. And I used the yogurt I had on hand. And I threw in a splash of lime juice. Ok, enough rambling! Here's the original recipe.
Last-Minute Tropical Sherbet
From Cooking Light
1 12-oz. package frozen mango chunks
1 cup frozen pineapple chunks
1 6-oz. carton lemon low-fat yogurt
1 teaspoon grated lime rind.
Remove mango and pineapple from freezer, and let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture), or freeze in an airtight container 1 hour and 30 minutes (for firmer texture). Don't freeze overnight or the mixture will become icy.
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