6 Easy Frozen Desserts

How did everyone like the French recipes? Okay? Well today I am giving you all a bunch of frozen desserts that don’t take a lot of time to make and are tasty and healthy for you! Most of these you are making some form of frozen yogurt, which is lower in fat than regular ice cream but has a little more of a tart taste to it. So here we go! (All of these recipes are from EatingWell.com )

Raspberry-Chocolate Chip Frozen Yogurt

  • 3 cups fresh or frozen (not thawed) raspberries
  • 2 cups low-fat plain yogurt
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chocolate chips, preferably mini
  1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
  2. Transfer the mixture to an ice cream maker (or see “No Ice Cream Maker?” below).
  3. Freeze according to manufacturer’s directions, or until desired consistency.
  4. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.
  5. No Ice Cream Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer.
  6. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time).
  7. Transfer to a food processor and process until smooth.
  8. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.

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Watermelon Blueberry Pops

  • 3 3/4 cups chopped seedless watermelon
  • 2 tablespoons lime juice
  • 1-2 tablespoons sugar
  • 1 cup fresh blueberries
  1. Puree watermelon, lime juice and sugar to taste in a food processor or blender until smooth.
  2. Divide blueberries among freezer-pop molds.
  3. Top with the watermelon mixture.
  4. Insert the sticks and freeze until completely firm, about 6 hours.
  5. Dip the molds briefly in hot water before unmolding.

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Gingersnap-Banana Frozen Yogurt

  • 2 cups vanilla frozen yogurt, softened
  • 6 gingersnap cookies, chopped
  • 2 bananas, sliced
  • 1/4 cup chopped toasted pecans
  1. Layer equal portions of frozen yogurt, chopped gingersnaps, bananas and pecans into 4 small dessert cups or glasses.
  2. Freeze until the yogurt is firm, at least 10 minutes.

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Roasted Peach Sundaes

  • 3 ripe peaches, halved and pitted
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 3 cups nonfat vanilla frozen yogurt
  • 6 gingersnaps, crumbled (optional)
  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
  3. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.

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Strawberry-Raspberry Sundaes

  • 1 cup strawberries, plus more for garnish
  • 1/2 cup raspberries, plus more for garnish
  • 2 tablespoons sugar
  • 1/2 teaspoon lemon juice
  • 2 cups nonfat vanilla frozen yogurt
  1. Puree strawberries and raspberries with sugar and lemon juice in a blender.
  2. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

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Berry Frozen Yogurt

  • 3 cups fresh or frozen and partially thawed blackberries, or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/4 cup low-fat plain yogurt
  1. Combine berries, sugar and lemon juice in a food processor; process until smooth.
  2. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.
  3. Transfer the berry mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.)
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

There you go! I think some of these would be great to serve at a gathering you are having or to just make at home to keep in your freezer for when ever you want a quick treat! I hope everyone enjoys them!!

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