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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.

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