Pina Colada Frozen Yogurt
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Ingredients3 h servings 173 cals
Original recipe yields 32 servings (4 quarts)
- Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
- Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
- Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
Per Serving: 173 calories; 8 g fat; 22.8 g carbohydrates; 3.2 g protein; 19 mg cholesterol; 37 mg sodium. Full nutrition
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