Frozen Fruit Yogurt


Frozen Fruit Yogurt with the fun toppings are a great summer treat. Try sliced fruit, chocolate chips, candy sprinkles, nuts of any kind.


Frozen Fruit Yogurt

Each of these are great, hard to pick a favorite.All you need to make this delicious homemade frozen yogurt is frozen berries (or any other frozen fruit!) yogurt, and honey. To make the ‘froyo’ simply combine all the ingredients in your food processor or blender and blend for 1-2 minutes or until the mixture is this and creamy.The mixture will last in the freezer for up to 2 weeks and is great if you are trying to eat healthier or lose weight because it contains no sugar.
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 1 gallon
Calories 304 kcal
Author Laurie


  • Sweetened fruit mixture (Below for fruit frozen yogurt)
  • 1 quart plain yogurt


Base recipe

  1. FRUIT MIXTURE: Purée fruit in blender or food processor on high until smooth, strain to remove any large pieces of fruit. reserve the large pieces for another use.
  2. In a bowl, whisk fruit purée, yogurt, sugar, and any other ingredients until well combined and the sugar has dissolved. Chill in an ice bath or refrigerate until yogurt is cold and registers at least 40°F on an instant-read thermometer.
  3. Make sure everything is as cold as possible then place all of the prepared mixture in the ice cream machine bowl and churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in the freezer for at least 4 to 5 hours before serving.


  1. APRICOT ORANGE: Use 4 cups thinly diced ripe apricots, 1 1/2 to 2 cups sugar, 2 tablespoons lemon juice, 1/2 cup orange juice, 1 teaspoon l grated orange peel, and 4 teaspoons vanilla.
  2. BANANA HONEY: Measure 4 cups (about 5 or 6 bananas) thinly sliced ripe banana, then coarsely mash them; add 1 1/4 cups sugar, 1/4 cup honey, 3 tablespoons lemon juice, and 2 tablespoons vanilla.
  3. BLACKBERRY: Use 4 cups lightly packed whole fresh blackberries, 1 1/2 to 2 cups sugar, and 4 teaspoons each lemon juice and vanilla.
  4. BLUEBERRY: Use 4 cups c whole fresh blueberries, 1 3/4 cups sugar, 2 tablespoons lemon juice and 1 tablespoon vanilla.
  5. ORANGE: Add 12 oz. can frozen concentrated orange (or any other fruit juice, 1 teaspoon vanilla, 1/4 cup orange flavored liqueur, 1 tablespoon orange zest. FRESH ORANGE: 4 cups freshly squeezed orange juice from 10 large oranges 4 tablespoon grated orange zest from 3 large orange 1 1/2-2 cup sugar 3 tablespoon freshly squeezed lemon juice from 2lemon
  6. PAPAYA: Coarsely mash enough peeled and seeded fruit to make 2 1/2 cups puree, (about 2 to 3 papayas),1 1/2 to 2 cups sugar, 2 teaspoons vanilla, and 1/4 cup lime juice.
  7. PEACH: Use 4 cups diced peeled peaches, 2 cups sugar, 3 tablespoons lemon juice, 2 tablespoon vanilla and 3/4 teaspoon each nutmeg and cinnamon.
  8. RASPBERRY: Use 4 cups fresh raspberries, 2 cups sugar and 4 teaspoons each lemon juice and vanilla.
  9. MANGO: Use 4 cups mango slices and 1 1/2 to 2 cups of sugar and 4 teaspoons each lemon juice and vanilla.
Nutrition Facts
Frozen Fruit Yogurt
Amount Per Serving
Calories 304 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 226mg 75%
Sodium 229mg 10%
Potassium 665mg 19%
Total Carbohydrates 36g 12%
Sugars 36g
Protein 21g 42%
Vitamin A 2%
Vitamin C 3%
Calcium 45%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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