Frozen Yogurt Dots Recipe 465

Steps:

• Line a baking sheet with parchment. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. Transfer to a squeeze bottle.
• Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours.
• After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month.

Steps:

• Transfer the yogurt to a small resealable plastic bag. Line a cookie sheet with parchment paper. Snip off 1 corner of the bag and pipe dots onto the cookie sheet. Freeze until hard, 1 hour. Remove from paper and eat with fingers, mix into oatmeal or throw on top of berries.

Steps:

• TIP: Use strawberry yogurt and top with a small chocolate chip