Recipe: Kiwifruit Frozen Yogurt

KIWIFRUIT FROZEN YOGURT

2 kiwifruit, peeled and coarsely chopped
1 Tbsp. honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 oz.) frozen red raspberries in syrup, thawed
2 Tbsp. triple sec or other orange liqueur
2 tsp. cornstarch
3 kiwifruit, ends trimmed and sliced lengthwise
fresh mint leaves
fresh or frozen whole raspberries (optional)

In food processor or blender, puree chopped kiwifruit;
stir in honey. Place in freezer and freeze until slushy (about
45 minutes).

In stainless steel bowl, quickly combine softened
yogurt, kiwifruit mixture and food coloring; refreeze
in bowl.

With small ice cream scoop (about 2 Tbsp.) form 12
balls and place on wax paper-lines tray; refreeze.

MEANWHILE, TO MAKE SAUCE:
In food processor or blender puree thawed raspberries.

Over saucepan, strain berries through a fine sieve,
pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly
thickened. Cool; cover and chill.

TO ASSEMBLE:
Spoon about 2 Tbsp. sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls
on sauce.

Garnish with mint and whole raspberries.

Yields 6 servings.
Source: California Kiwifruit Commission