Sunday, January 22, 2012

Low-carb Mango w/Hint of Blueberry Frozen Yogurt

I got the inspiration for this recipe from Lauren at Healthy Food for Living.  I wanted to change a couple things because I wanted to use Splenda and also I added some no sugar added blueberry jam.

2 cups chopped mango
1.5 cups Greek yogurt
1/3 to 1/2 cup Splenda, to your taste
1/4 teaspoon vanilla
1/2 tablespoon vodka
2 heaping spoonfuls of no sugar added blueberry jam

  1. Blend chopped mango in a food processor first to get it really smooth
  2. Add everything else (check your sweetness and taste test) and blend until smooth
  3. Pour into a glass bowl and cover
  4. Place in the freezer until ripened

The vodka is used to keep the yogurt slightly soft so it doesn't become too hard to scoop from the bowl.  Brilliant.

Blended mango and yogurt before blending