Yield: 4 Cups
|2 cups||Fresh strawberry halves|
|2 larges||Bananas, sliced|
|¾ cup||Frozen pineapple juice concentrate, thawed and undiluted|
|½ cup||Plain low-fat yogurt|
Process first 4 ingredients in a food processor until smooth, stopping once to scrape down sides. Add yogurt, and pulse 3 or 4 times. Pour into an 8-inch square baking dish, and freeze until firm. Process frozen mixture in food processor until smooth. Return to dish; cover and freeze.
Per Per ½ cup: Calories 134, Fat 0.6g.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997