2 California kiwifruit, peeled and coarsely
chopped
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 (10-ounce) package frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped
kiwifruit; stir in honey. Place in freezer and freeze until slushy
(about 45 minutes).
In stainless steel bowl, quickly combine
softened yogurt, kiwifruit mixture and food coloring; refreeze
in bowl.
With small ice cream scoop (about 2 tablespoons)
form 12 balls and place on wax paper-lines tray; refreeze.
Meanwhile, to make sauce, in food processor
or blender puree thawed raspberries. Over saucepan, strain berries,
through a fine sieve, pressing with back of spoon. Discard seeds.
Stir in orange liqueur and cornstarch. Bring to boil, stirring
constantly until slightly thickened. Cool; cover and chill.
To assemble; spoon about 2 tablespoons
sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit
slices and frozen yogurt balls on sauce. Garnish with mint and
whole raspberries.
