Fruit Studded Yogurt

7 ingredients
5 steps

Ingredients

  • 2 (17 oz. each) cans apricot halves in heavy syrup
  • 1/2 c. sugar
  • 2 Tbsp. lemon juice
  • 1/4 tsp. ground cinnamon
  • 1 (32 oz.) container plain nonfat yogurt
  • 1 pt. strawberries, hulled and sliced
  • 1/2 pt. blueberries

Directions

  1. 1
    Drain apricots; reserve 1/2 cup syrup.
  2. 2
    In food processor or blender, combine apricots, sugar, lemon juice, cinnamon and reserved syrup.
  3. 3
    Process until smooth puree.
  4. 4
    Add yogurt; process until well combined.
  5. 5
    Pour into 13 x 9-inch metal baking pan. Freeze 2 to 3 hours until firm.

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