Yogurt Sherbet


Yogurt Sherbet

Yogurt Sherbet

Course Dessert
Cuisine American
Keyword bananas, crushed pineapples, honey, plain yogurt, unsweetened fruit
Prep Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 284kcal


  • Blender Can be mixed with mixer or egg beater, but mash banana and fruit before adding remaining ingredients
  • Ice Cube Tray or 9x5 Loaf Pan
  • Freezer


  • 1 cup unsweetened fruit peaches, raspberries or strawberries
  • 1 ripe banana sliced
  • 1 cup plain yogurt* 8 ounce carton (1 cup)
  • 3/4 cup orange juice
  • 1/2 cup crushed pineapple drained
  • 1/3 cup honey


  • In blender, combine all ingredients. Process at medium speed until smooth and creamy. (Sherbet can be mixed with mixer or egg beater, but mash banana and fruit before adding remaining ingredients.)
  • Pour into ice cube tray or 9x5-inch loaf pan. Freeze until firm but not solid (1 1/2 to 2 hours).
  • Place in bowl and beat until creamy. Return to freezer container, cover and freeze until firm, 5 to 6 hours.
  • Allow to soften slightly before serving.
  • Makes 6 servings (1/2 cup each)


*If desired use fruit-flavored yogurt and decrease honey to 2 tablespoons.
Or to make in Ice Cream Machine: Combine all ingredients place in ice cream freezer and freeze according to manufacturer's directions.
Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 284kcal | Carbohydrates: 68g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 243mg | Fiber: 1g | Sugar: 49g | Vitamin A: 127mcg | Vitamin C: 20mg | Calcium: 59mg | Iron: 0.4mg

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