The nice thing about this dessert was how easy it was to make. This is definitely one of the lowest-maintenances concoctions I've ever made in my ice cream maker. The mixture was so voluminous I had to make it in two batches...meaning the second batch was a little less frozen as the ice cream bowl warmed up. After a night in the freezer, however, it was good to go!
One Year Ago: Corn and Black Bean Salsa
Pineapple Brown Sugar Frozen Yogurt
Ingredients:
-1 1/2 cups packed light brown sugar
-2 (15 oz) cans crushed pineapple in juice, undrained
-4 cups vanilla low-fat yogurt
-2 tsp vanilla yogurt
Directions:
1. In a medium saucepan over medium heat, combine the sugar and the pineapple. Cook until sugar dissolves, stirring occasionally. Remove from heat and allow to cool slightly. Chill.
2. Combine yogurt with pineapple mixture in a large bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Place into a freezer-safe container, cover, and freeze at least 1 hour before serving.
This post is linked to Eat at Home.
This post is linked to Eat at Home.
