Nectarine Frozen Yogurt

Time & Servings
Makes approximately 1 pint.
  • 1.5 pounds fresh ripe Chilean peaches or nectarines (approximately 3 large pieces of fruit) 2605
  • zest and juice of one lemon 2606
    Lemon From Chile 1EA
    $0.57 • Ea
  • 1/2 cup whole milk Greek yogurt 2607
    Liberte Yogurt Greek 0% Plain 500G
    $7.31 • Ea
  • 3-5 tablespoons light agave nectar 2608
    Redpath Agave Nectar Organic 240ML
    $9.75 • Ea

Remove pits then coarsely chop peaches and/or nectarines (leaving the skins on) and place cut fruit in a food processor. Add lemon zest and juice, then puree the fruit for 2 minutes until it’s smooth yet speckled with little flecks of rosy skin. Add Greek yogurt and 3 tablespoons of agave nectar. Blend all ingredients and taste for sweetness - depending on the natural sweetness of the fruit - feel free to add additional agave nectar as desired.

Transfer yogurt-fruit mixture to an ice cream maker and freeze as per the manufacturer’s instructions. (Or if you don’t have an ice cream maker, you can pour your yogurt-fruit mixture into a freezer-safe dish, then transfer the dish to your freezer. Whisk the yogurt blend vigorously after 45 minutes of freezing to break up any ice particles. Keep whisking the mixture every 30 minutes for 2 to 3 hours, or until frozen.)


Store the frozen yogurt in a lidded container in your freezer.

Serving tip: let the frozen yogurt soften a bit at room temperature before eating.

Makes approximately 1 pint.