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Patriotic Frozen Delight Recipe
Patriotic Frozen Delight Recipe photo by Taste of Home

Patriotic Frozen Delight Recipe

Publisher Photo
My husband and I pick lots of fruit at berry farms in the area and freeze it to enjoy all year long. This frozen dessert showcases both blueberries and strawberries and has a refreshing lemon flavor. —Bernice Russ, Bladenboro, North Carolina
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups (16 ounces) plain yogurt
  • 2 cups miniature marshmallows
  • 1/2 cup chopped pecans
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries

Nutritional Facts

One serving (prepared with fat-free sweetened condensed milk and nonfat yogurt) equals 185 calories, 71 mg sodium, 3 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Directions

  1. In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving. Yield: 12 servings.
Originally published as Patriotic Frozen Delight in Quick Cooking July/August 1998, p53

Nutritional Facts

One serving (prepared with fat-free sweetened condensed milk and nonfat yogurt) equals 185 calories, 71 mg sodium, 3 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Reviews for Patriotic Frozen Delight

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (10)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jul. 22, 2014

"easy, refreshing, liked the lemon juice, balanced out the sweetened condensed milk nicely. make sure the berries and strawberries are small and thinly sliced or frozen a little hard to eat."

MY REVIEW
Reviewed Jul. 8, 2014

"used vanilla chiboni yogurt (no added sugar in it) and made a nilla wafer crust with a bit of butter (to aid in removing from dish). I added a full container of blueberries and strawberries, so much more than what it called for, plus half a bag of marshmallows. Let it thaw a bit for best results. Hard frozen berries don't give off much taste, so the thaw is necessary."

MY REVIEW
Reviewed Jul. 3, 2014

"Took this to my Girls Nite Out Knitting and everybody raved about it. It's very refreshing, perfect for a hot day. I made some changes: 1 cup granola and 1 cup marshmallow instead of 2 cups marshmallow. Used walnuts instead of pecans cause that's all I have. Thanks for the recipe!"

MY REVIEW
Reviewed Jun. 30, 2014 Edited Jul. 6, 2014

"Hey, rebelwithoutaclue! How much Cool Whip did you use? I'm diabetic, so I cut sugar whenever I can, plus we don't care for marshmallows. Thanks for the tip! Made this recipe for the 4th of July. Family feedback was they really liked it; we're thinking the creamy lemon filling would be terrific served as a mousse or a pie filling using a thin sugar cookie crust! Also used sugar-free lemon yogurt instead of the plain. Excellent flavor; very refreshing! Forgot to mention that I used an 8oz container of Lite Cool Whip in place of the marshmallows."

MY REVIEW
Reviewed Jun. 27, 2014

" This is a great treat right now with all the fresh fruit available. I also made a graham cracker crust and substituted cool whip for the marshmallows. Must sit out at least an hour to cut into squares."

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