Chocolate Prune Frozen Yogurt Float

Provided by the Cape Fear Nutrition for the California Prune Board.
2nd Runner-Up Winner, No Bones About it Recipe Redux Contest

Servings: 4


  • *Chocolate Prune Puree
  • 18 California Prunes
  • 2 1/2 cups water
  • 3 teaspoons unsweetened cocoa
  • Frozen Yogurt Float
  • 12-16 tablespoons *chocolate Prune puree
  • 8 tablespoons skim milk
  • Chilled sparkling water
  • 12 scoops fat-free vanilla frozen yogurt (about 2 cups)
  • 4 tablespoons whipped cream
  • 4 tablespoon chopped pistachios


Chocolate Prune Puree
Add Prunes and water to a saucepan.  Bring to a boil. Cover and reduce heat. Simmer 10 minutes or until Prunes are tender. Remove Prunes (reserving cooking liquid) and add to food processor along with cocoa. Process until smooth, adding additional cooking liquid one tablespoon at a time until desired consistency is achieved. (About 3 tablespoons of reserved cooking liquid).

Frozen Yogurt Float
Place 2 tablespoons of chocolate Prune puree in the bottom of each glass. Pour in 2 tablespoons of milk and 1/4 cup sparkling water for each serving. Add 3 scoops of frozen yogurt to each glass and top with another 1-2 tablespoons chocolate Prune puree. Fill glasses with sparkling water. Finish with whipped cream and chopped pistachios. Serve immediately.

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