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Frozen Yogurt Salad Recipe
|Whipping cream||1 Cup (16 tbs)|
|Canned pineapple tidbits||15 1⁄4 Ounce, drained (1 Can)|
|Frozen sliced strawberries||10 Ounce, thawed and undrained (1 Package)|
|Strawberry yogurt||8 Ounce (1 Carton)|
Serving size: Complete recipe
Calories 1646 Calories from Fat 786
% Daily Value*
Total Fat 88 g135.3%
Saturated Fat 58.4 g291.9%
Trans Fat 0 g
Cholesterol 366.1 mg
Sodium 191 mg8%
Total Carbohydrates 187 g62.5%
Dietary Fiber 10.9 g43.4%
Sugars 162.7 g
Protein 11 g21.4%
Vitamin A 69.8% Vitamin C 206.9%
Calcium 44.7% Iron 14.4%
*Based on a 2000 Calorie diet
Fold in pineapple, strawberries, and yogurt.
Spoon mixture into 8 lightly oiled 1/2-cup molds.
Cover and freeze at least 8 hours.
Remove from refrigerator; let stand 10 to 15 minutes.
Run a knife blade around edges to release salads from molds.
Serve on lettuce leaves.