No special ice cream machine is needed for this twice-as-nice delicious dessert. Two frozen treats are surely to satisfy your sweet tooth.
Peach Mango Italian Ice with Vanilla Frozen Yogurt
Calories94 Per Serving
Protein4g Per Serving
Fiber2g Per Serving
|Total Fat||0.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||21 g|
|Dietary Fiber||2 g|
|Added Sugars||0 g|
1 1/2 fruit, 1/2 lean meat
Italian Ice Ingredients
1 cup diced fresh or frozen (no-sugar-added) mango
1 cup diced fresh or frozen (no-sugar-added) peaches
½ teaspoon stevia sweetener (Organic or Natural) or 1 packet stevia sweetener (Organic or Natural)
2 squeezes peach mango-flavored stevia water enhancer
1/2 cup water
1 teaspoon fresh lemon juice
Frozen Yogurt Ingredients
1 cup fat-free plain Greek yogurt
2 small bananas (10 ounces), sliced
1 tablespoon fresh lemon juice
1 teaspoon stevia sweetener (Organic or Natural) or 2 packets stevia sweetener (Organic or Natural)
5 drops vanilla crème-flavored stevia sweetener
1 medium peach, peeled and sliced into 8 slices
1 medium mango, peeled and sliced into 8 slices
8 fresh mint sprigs
In a food processor, process the Italian ice ingredients for 30 to 40 seconds, or until smooth. Pour the mixture into a medium bowl. Freeze, covered with plastic wrap, for 2 hours. Using a fork, scrape all the ice to create an icy-granular texture. Recover with plastic wrap. Re-freeze for 1 to 1 1/2 hours. Rinse the food processor.
In the food processor, process the frozen yogurt ingredients for 30 to 40 seconds, or until smooth. Pour the mixture into a medium bowl. Freeze, covered with plastic wrap, for at least 2 hours.
To serve, scoop ¼ cup of the frozen yogurt into 8 small bowls. (If the yogurt is frozen for 4 hours or more, it may be too hard to scoop. If it is, let the yogurt sit at room temperature for 10 to 15 minutes before scooping into bowls.)
Using a fork, scrape the Italian ice to create an icy-granular texture. (If the Italian ice is frozen for more than 2½ hours, it may be too hard to scrape. If it is, let the ice sit at room temperature for 10 to 15 minutes before scraping with a fork.) Scoop ¼ cup of the Italian ice on top of each scoop of yogurt.
Garnish each bowl with a peach slice, mango slice, and mint sprig.