Instructions: Put the fruit into a blender and puree. Mix with the yogurt and sugar and put into freezer. Stir every 15 to 20 minutes to ensure that it sets smooth and creamy and the fruit is evenly distributed. Do not freeze solid.

NOTES : A nice touch when using oranges, lemons, pineapples, small melons, etc., is to carefully scoop the fruit out of their skins and, when serving, pile the ice back into the skin.

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