Peach Mango Italian Ice with Vanilla Frozen Yogurt

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Peach Mango Italian Ice with Vanilla Frozen Yogurt

No special ice cream machine is needed for this twice-as-nice delicious dessert. Two frozen treats are surely to satisfy your sweet tooth.

Nutrition Facts

Peach Mango Italian Ice with Vanilla Frozen Yogurt

CaloriesCalories

94 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

2g Per Serving
×
Calories 94
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
Cholesterol 1 mg
Sodium 12 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 16 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
1 1/2 fruit, 1/2 lean meat

Ingredients

Servings  8   Serving Size   ¼ cup Italian ice and ¼ cup frozen yogurt

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

Topping Ingredients

  • 1 medium peach, peeled and sliced into 8 slices
  • 1 medium mango, peeled and sliced into 8 slices
  • 8 fresh mint sprigs

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.)
  4. 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. 
  5. Garnish each bowl with a peach slice, mango slice, and mint sprig.

 

No special ice cream machine is needed for this twice-as-nice delicious dessert. Two frozen treats are surely to satisfy your sweet tooth.

Nutrition Facts

Peach Mango Italian Ice with Vanilla Frozen Yogurt

CaloriesCalories

94 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

2g Per Serving
×
Calories 94
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
Cholesterol 1 mg
Sodium 12 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 16 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
1 1/2 fruit, 1/2 lean meat

Ingredients

Servings  8   Serving Size   ¼ cup Italian ice and ¼ cup frozen yogurt

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

Topping Ingredients

  • 1 medium peach, peeled and sliced into 8 slices
  • 1 medium mango, peeled and sliced into 8 slices
  • 8 fresh mint sprigs

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.)
  4. 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. 
  5. Garnish each bowl with a peach slice, mango slice, and mint sprig.

 

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