Tropical Frozen Yogurt Dessert Recipes

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TROPICAL FROZEN YOGURT DESSERT



Tropical Frozen Yogurt Dessert image

This delicious tropical frozen yogurt dessert made using Gold Medal® all-purpose flour and Yoplait Original 99% Fat Free pineapple or orange crème yogurt is a chilled treat.

Provided by Betty Crocker Kitchens

Time 9h

Yield 12

Number Of Ingredients 7

1 1/2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups whipping cream
1/4 cup powdered sugar
1 container (6 oz) Yoplait Original 99% Fat Free pineapple or orange crème yogurt
2 cans (8 oz each) crushed pineapple in syrup, drained, 1/4 cup syrup reserved

Steps:

  • Heat oven to 400°F. In large bowl, beat crust ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
  • In large bowl, beat whipping cream and 1/4 cup powdered sugar on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over crust.
  • Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 1 g

TROPICAL FROZEN YOGURT



Tropical Frozen Yogurt image

A fruity frozen dessert that reminds me of our vacation in Belize. Prep time does not include refrigerator time. Cooking time is freeze time.

Provided by mochelli

Categories     Frozen Desserts

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

4 tablespoons coconut (optional)
2 cups fat free Greek yogurt
1/2 cup sugar
2 teaspoons vanilla
1 banana
1 (8 ounce) can crushed pineapple in juice
1 tablespoon brown sugar
3 tablespoons spiced rum

Steps:

  • Toast coconut. Mix yogurt, sugar and vanilla. Refrigerate for at least 1 hour. Mash banana, stir in pineapple with juice, brown sugar and rum. Refrigerate for at least 1 hour. Freeze yogurt mixture in ice cream maker according to manufacturer's directions. When frozen, stir in banana mixture and continue freezing in ice cream maker. Serve with toasted coconut.

FROZEN TROPICAL FRUIT YOGURT



Frozen tropical fruit yogurt image

Try this genius recipe - as if by magic, the frozen tropical fruit freezes the yogurt when blended together. Use a food processor rather than a blender

Provided by Tom Kerridge

Categories     Dessert

Time 15m

Number Of Ingredients 4

480g frozen tropical fruit mix
170g Greek yogurt
2 tbsp maple syrup or honey
200g diced tropical fruit and passion fruit seeds, to serve

Steps:

  • Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.

Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

TROPICAL FROZEN YOGURT RECIPE BY TASTY



Tropical Frozen Yogurt Recipe by Tasty image

Here's what you need: frozen mango, pineapple, bananas, plain yogurt, honey

Provided by Hannah Williams

Categories     Desserts

Yield 4 servings

Number Of Ingredients 5

1 cup frozen mango
1 cup pineapple
2 bananas
1 cup plain yogurt
3 tablespoons honey

Steps:

  • Combine all ingredients in a food processor until smooth.
  • Transfer to an 8x8-inch (20x20 cm) glass dish.
  • Freeze for at least 2 hours.
  • Enjoy!

Nutrition Facts : Calories 225 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, Sugar 42 grams

TROPICAL FROZEN DESSERT



Tropical Frozen Dessert image

Yoplait® Fruitful™ mango, pineapple & orange yogurt is put together with gingersnaps and coconut in this frozen dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 4

Number Of Ingredients 6

1/3 cup crushed gingersnap cookies (about 7 cookies)
1 tablespoon sugar
1 tablespoon butter, melted
1/3 cup flaked coconut
5x3-inch foil loaf pan
2 containers (6 oz each) Yoplait® Fruitful™ mango, pineapple & orange yogurt

Steps:

  • Heat oven to 350°F.
  • In small bowl, mix crushed cookies, sugar, melted butter and coconut. Spread evenly on ungreased cookie sheet. Bake 4 minutes; stir. Bake about 2 minutes longer or until coconut is golden brown. Cool 10 minutes.
  • Spoon 1/3 cup cookie mixture into loaf pan. Top with 1 container yogurt. Sprinkle remaining cookie mixture over yogurt. Top with remaining container of yogurt; spread evenly. Cover with plastic wrap.
  • Place in freezer about 4 hours or just until firm. Just before serving, turn upside down onto cutting board; cut into 4 slices.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 9 g, TransFat 0 g

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