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Snack recipe · from the recipe book

Carrot Cake Pineapple Frozen Yogurt

Creamy, lightly spiced pineapple frozen yogurt made rich with ricotta and studded with grated carrot, chewy raisins and crunchy walnuts, like carrot cake in a scoop.

Carrot Cake Pineapple Frozen Yogurt

Ingredients

  • 1⅔ cups chunks280 gPineapplecut into chunks
  • 1 cup250 gPlain yogurt, low-fat
  • ½ cup120 gPart-skim ricotta
  • 2½ tbsp50 gMaple syrup
  • ¾ tsp3 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.5 gSalt
  • 1 medium60 gCarrotspeeled and finely grated
  • 3 tbsp25 gRaisinsroughly chopped
  • ¼ cup chopped30 gWalnutsfinely chopped

Steps

  1. Line a loaf pan or shallow freezer container with parchment and set it aside.
  2. Divide the pineapple: finely chop one third of the pineapple into small bits and set it aside for folding in; put the remaining two thirds of the pineapple in the blender.
  3. Add the yogurt, ricotta, maple syrup, vanilla, cinnamon, nutmeg and salt to the blender and blend until completely smooth and creamy.
  4. Pour the blended base into a bowl and fold in the reserved chopped pineapple, the carrot, the raisins and half of the walnuts.
  5. Spread the mixture in the lined pan and scatter the remaining half of the walnuts over the top, pressing them in lightly.
  6. Cover and freeze for 1 hour, then stir the firmer edges into the center with a spatula, smooth the top and freeze about 5 hours more, until firm.
  7. Let the frozen yogurt sit at room temperature for 10 minutes to soften slightly, then scoop into 4 bowls and serve.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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