Lemony Frozen-Yogurt Terrine with Blueberries and M

Name: Lemony Frozen-Yogurt Terrine with Blueberries and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart plain fat-free Greek yogurt; 1 cup turbinado sugar, preferably light golden; 1 1/2 tablespoons finely grated lemon zest; 3/4 cup fresh lemon juice; 1 teaspoon kosher salt; 2 mangoespeeled, cut off the pit and coarsely chopped (3 cups); 1/4 cup honey; 2 tablespoons heavy cream; 1/2 pint blueberries (1 cup); 1/4 cup unsalted pistachios

Servings: persons

1
Line an 8-by-4-inch metal or glass loaf pan with plastic wrap, leaving a few inches of overhang all around.
2
In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice and salt and whisk until smooth.
3
Transfer to an ice cream maker and freeze according to the manufacturers instructions; the yogurt should be frozen but still spreadable.
4
Meanwhile, in a food processor, combine the mangoes, honey and cream and puree until smooth.
5
Transfer half of the mango puree to a bowl and refrigerate.
6
Working quickly, spread one-third of the frozen yogurt in the prepared loaf pan in a 1/2-inch-thick layer.
7
Gently spread half of the unrefrigerated mango puree on top and scatter with some of the blueberries and pistachios; gently push them into the puree.
8
Repeat with another third of frozen yogurt and the remaining mango puree, blueberries and pistachios.
9
Spread the remaining frozen yogurt on top.
10
Cover and freeze the terrine until firm, at least 8 hours or for up to 5 days.
11
Carefully unmold the terrine onto a platter; peel off the plastic wrap.
12
Cut the terrine into 1/2-inch-thick slices, rinsing the knife under hot water and drying it between cuts.
13
Serve with the chilled mango puree.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart plain fat-free Greek yogurt, 1 cup turbinado sugar, preferably light golden, 1 1/2 tablespoons finely grated lemon zest, 3/4 cup fresh lemon juice, and more.

Yes, Lemony Frozen-Yogurt Terrine with Blueberries and Mango falls under the General category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lemony Frozen-Yogurt Terrine with Blueberries and Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions