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Colorful Frozen Yogurt

 Colorful Frozen Yogurt
Here's a beautiful, low-fat recipe for sunny days. Not only is it a pretty dessert, but blending the berries into the vanilla yogurt is simple. I serve the honey-topped yogurt in martini glasses with mint leaves for garnishes. —Tiffany Blepp, Olathe, Kansas
12 ServingsPrep: 20 min. + freezing


  • 3 pints low-fat vanilla frozen yogurt, softened, divided
  • 1-1/2 cups frozen unsweetened sliced peaches, thawed
  • 1-1/4 cups frozen unsweetened blueberries, thawed
  • 1-1/4 cups frozen unsweetened strawberries, thawed
  • 12 teaspoons honey


  • Place one pint of frozen yogurt in a blender; add peaches. Cover and
  • process until smooth. Transfer to a freezer-safe container; cover
  • and freeze. Repeat twice, making a batch of blueberry frozen yogurt
  • and a batch of strawberry frozen yogurt.
  • Using a small scoop or melon baller, scoop each flavor of yogurt onto
  • a waxed paper-lined baking sheet. Freeze until firm.
  • For each serving, place two scoops of each flavor in individual
  • dessert dishes. Drizzle each with 1 teaspoon honey. Yield: 12
  • servings.
Editor’s Note: We used a melon baller to make the small scoops of frozen yogurt.
Nutritional Facts: 1/2 cup equals 143 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 60 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 2 starch.