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Yogurt Pineapple Whip



– 3 cups 3/4-inch diced pineapple, frozen – 1/2 cup Real California plain yogurt – 2 cups pineapple juice, chilled
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Prep time: 15 minutes

In the bowl of a food processor, combine about half of frozen pineapple and half of yogurt and process, scraping down the bowl as necessary, to puree. Transfer the mixture to a freezer container or gallon-sized resealable bag (see note) and set aside in the freezer. Repeat with remaining pineapple and yogurt, adding puree to bag.

Divide pineapple yogurt mixture between serving glasses (if it seems too soft, put it in the freezer for a few minutes before serving). Top with pineapple juice and serve.

Serves 2 to 4.

Note: If you store the pineapple-yogurt mixture in a resealable bag, when it’s time to serve, you can snip off a corner of the bag and squeeze the mixture into serving glasses, swirling it a la a soft-serve dispenser.

Inspired by fivehearthome.com