Tropical Frozen Yogurt Recipe By Tasty Food

STRAWBERRY KIWI FROZEN YOGURT RECIPE BY TASTY

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!

FROZEN TROPICAL FRUIT YOGURT

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.

MIXED BERRY FROZEN YOGURT RECIPE BY TASTY

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!

TROPICAL YOGURT

Steps:

• In a small bowl, combine all ingredients. Chill until serving.

TROPICAL YOGURT BARK RECIPE BY TASTY

Steps:

• In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.
• Pour mixture onto a baking pan lined with parchment paper. Add desired amount of toppings.
• Freeze for 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

TROPICAL FROZEN YOGURT DESSERT

Steps:

• Heat oven to 400*.
• Bake and cool Pastry Crust.
• Pastry Crust: Beat all pastry crust ingredients in large bowl on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased rectangular pan, 13x9x2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
• Beat whipping cream and powdered sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over cooled crust.
• Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.

TROPICAL FROZEN YOGURT

Steps:

• In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved - Do not boil. Let cool down for a couple of minutes.
• Transfer sweet liquid to a food processor and blend for a few seconds. Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer.
• Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer), transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer. Repeat this a couple more times as the mixture becomes harder and harder, about 4 times in total.
• Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen. Let the mixture become hard again before serving (which will be 2-3 hours after you`re started making it), but keep in mind that it`s best eaten the next day as it`s had the time to really settle. Enjoy!
• EXTRA TIPS: I use a 500g container of Liberte`s thick Mediterranean coconut yogurt, which is kind of like greek yogurt, but it`s high in fat due to the coconut. *****You can still make this without a food processor and just a spatula, but it will be a bit less creamy. Just take out the mixture as described above but, instead of using a food processor, use a spatula of some sort and beat the mixture until it`s well mixed and soft again, and continue until it`s done. *****You can get coconut oil for cheap at Asian and Indian grocery stores - Health food stores charge a lot more for theirs. *****Please keep in mind that the amount of time it takes to make this recipe depends on how cold your freezer is, how big your plastic container is that you harden your mixture in between processing, and how often you process it in your food processor. It will take at least 3 hours before it`s ready to serve and eat, but longer is better.

TROPICAL FROZEN YOGURT

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.