Instant Peach Frozen Yogurt
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Servings
2 servings
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Calories
107 kcal
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Course
Dessert
Instant Peach Frozen Yogurt
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This instant peach yogurt is made with frozen peaches, Greek yogurt, vanilla and just a touch of honey. You'll love how fast and easy it is to make this quick summertime treat.
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Ingredients
- 1 ripe peach pitted, chopped, and frozen, about ⅔ cup
- ⅔ cup plain greek yogurt
- 1 tablespoon honey more or less depending on sweetness desired
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
Instructions
- Add all ingredients to a food processor and pulse a few times to break up the peaches.
- Turn the processor on and let it run until it forms a creamy consistency with a few smaller pieces of peach remaining (but be careful not to over-process or you’ll end up with soup), scraping down the sides of the bowl as necessary.
- Serve immediately (soft-serve-style), or freeze for 1 to 2 hours until stiff (ice cream-style), or freeze 2 hours or more and then let it sit at room temperature for 20 minutes before eating (gelato-style).
Nutrition Information
Show Details
Serving
1serving
Calories
107kcal
(5%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Trans Fat
0.01g
Cholesterol
3mg
(1%)
Sodium
180mg
(8%)
Potassium
192mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
247IU
(5%)
Vitamin C
3mg
(3%)
Calcium
78mg
(8%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 107kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 180mg | 8% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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