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32
2 cups (2 medium)
diced ripe mangoes
1 can (11 oz.) mandarin
oranges, drained
3
⁄4 cup sugar
1 teaspoon lemon juice
1 container (32 oz.)
vanilla yogurt
1
⁄3 cup milk
1
⁄8 teaspoon salt
1
⁄8 teaspoon ground nutmeg,
if desired
In food processor, position multipurpose blade in work bowl. Add mangoes, oranges,
sugar, and lemon juice. Process until sugar dissolves and fruit is pureed, 30 to 45 seconds.
In large bowl, combine fruit mixture, yogurt, milk, salt, and nutmeg, if desired. Pour yogurt
mixture into dessert maker; turn on Mix and Freeze Switches. Freeze 20 to 25 minutes.
When desired consistency is reached, serve immediately or dispense into chilled container,
cover, and freeze.
Yield: 16 servings (
1
⁄2 cup per serving).
Per Serving: About 120 cal, 3 g pro, 22 g carb, 2 g total fat, 1 g sat fat,
5 mg chol, 60 mg sod.
MANGO ORANGE FROZEN YOGURT