Chocolate Prune Frozen Yogurt Float
Chocolate Prune Frozen Yogurt Float

Chocolate California 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

Makes: 4


  • For the chocolate California Prune purée:
  • 18 California Prunes
  • 2 1/2 cups water
  • 3 teaspoons unsweetened cocoa
  • For the frozen yogurt float:
  • 12-16 tablespoons chocolate California Prune purée
  • 8 tablespoons skimmed milk
  • Chilled sparkling water
  • 12 scoops fat-free vanilla frozen yogurt (about 2 cups)
  • 4 tablespoons whipped cream
  • 4 tablespoon chopped pistachios


To make the chocolate California Prune purée:

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

To make the frozen yoghurt float:

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


Cape Fear Nutrition