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- Cut avocados in half, remove pits and scoop flesh out from skins with a spoon. Cut flesh into large chunks, about 3 cups. Place all ingredients, except garnish, into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down the sides of the bowl with a spatula. Scoop mixture out into a shallow nonreactive freezer-safe container – 9 x 9-inch is ideal. (At this point, if using a commercial ice cream machine, freeze mixture according to manufacturer’s instructions.)
- Place container with yogurt mixture into freezer for about 30 minutes, or until mixture begins to freeze slightly around the edges. Scrape down the edges with a spatula and mix yogurt thoroughly with a whisk, blending in ice crystals until mixture is creamy again, about 2 to 3 minutes. Place container with yogurt back into freezer for an additional 30 minutes. Remove from freezer and repeat the process of scraping the sides and mixing 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place mixture back into the freezer until hardened and ready to eat, about 2 to 3 hours.
- Remove from freezer and scoop into serving bowls. If yogurt is too hard to scoop, allow it to warm slightly for a few minutes on the counter until softened. Top with chunks of fresh tropical fruit, if desired, and serve immediately. Best if consumed within 1 week. Store covered in a sealable freezer-safe container in the freezer.
- Serving Size 1/3 cup (not including fruit garnish)
- Calories 100
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 35 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g