July 19, 2002, Newsletter Issue #91: Dining Al Fresco; Part 4

Tip of the Week

Frozen Fruity Yogurt

2 cups plain yogurt
1 cup frozen or fresh fruit: banana, orange, strawberry, raspberries, or any combination
1/4 cup honey

Puree yogurt and fruit in a blender, adding honey once the fruit is well blended. Pour mixture into a container for the freezer: an ice cube tray, a shallow plastic container, or 9" square cake pan. Freeze for 30 minutes. Spoon frozen mixture into the blender container and whip for 1 minute. Pour mixture into popsicle molds or paper cups. Freeze for 10 more minutes or until firm.

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