Kiwifruit Frozen Yogurt with Red Raspberry Sauce
2 kiwifruit, peeled and coarsely chopped 1 tablespoon honey
1 pint frozen low-fat vanilla yogurt, softened 1 to 2 drops green food coloring (optional)
1 package (10 ounces) frozen red raspberries in syrup thawed fresh mint leaves
2 tablespoons triple sec or other orange liqueur 3 kiwifruit, ends trimmed and sliced
2 teaspoons cornstarch fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped kiwifruit; stir in honey.
Place in freezer and freeze until slushy (about 45 minutes). In stainless steel bowl,
quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze. Meanwhile
to make sauce, in food processor or blender puree thawed raspberries. Over saucepan,
strain berries through a fine sieve, pressing with back of spoon. Discard seeds. Stir in
orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly
thickened. Cool; cover and chill. To assemble, spoon about 2 tablespoons sauce on each of
6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on
sauce. Garnish with mint and whole raspberries. Makes 6 servings.