Apricot Syrup Frozen Yogurt Recipes

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APRICOT SYRUP FROZEN YOGURT



Apricot Syrup Frozen Yogurt image

Easy frozen yogurt is a great way to use up last year's homemade fruit syrups.

Provided by Renee Pottle

Yield 6-12

Number Of Ingredients 4

2 cups chopped ripe apricots
2 cups plain yogurt (not non-fat)
½ - 1½ cups apricot or other fruit syrup (to taste)
½ cup chopped nuts or candied ginger (optional)

Steps:

  • Puree apricots, yogurt, and fruit syrup in a blender or food processor, using as much syrup as you like. Less syrup will give you a tart and tangy yogurt, more syrup will result in a sweeter yogurt.
  • Refrigerate mixture until completely cold.
  • Spoon mixture into ice-cream maker following manufacturers directions. Or, spoon mixture into individual paper cups. Partially freeze, then insert a wooden stick in each. Continue until mixture has frozen. Remove paper cups for frozen yogurt pops/

APRICOTS, YOGURT, AND HONEY



Apricots, Yogurt, and Honey image

Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

Categories     Fruit     Breakfast     Dessert     No-Cook     Kid-Friendly     Quick & Easy     Yogurt     Apricot     Pistachio     Cookie     Small Plates

Yield Makes 1 serving

Number Of Ingredients 4

1 ripe apricot, halved and pitted
4 tablespoons regular plain or Greek yogurt
Honey (try wildflower or lavender)
1 tablespoon unsalted roasted pistachios, roughly chopped

Steps:

  • 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
  • 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

FROZEN TROPICAL FRUIT YOGURT



Frozen tropical fruit yogurt image

Try this genius recipe - as if by magic, the frozen tropical fruit freezes the yogurt when blended together. Use a food processor rather than a blender

Provided by Tom Kerridge

Categories     Dessert

Time 15m

Number Of Ingredients 4

480g frozen tropical fruit mix
170g Greek yogurt
2 tbsp maple syrup or honey
200g diced tropical fruit and passion fruit seeds, to serve

Steps:

  • Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.

Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

ALMOST-FAMOUS FROZEN YOGURT



Almost-Famous Frozen Yogurt image

Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn't died down since. Fans are so faithful, they'll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they'd never divulge their secrets, so Food Network Kitchens designed this addictive copy.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 1 quart

Number Of Ingredients 5

2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced-fat Greek yogurt
1/2 cup superfine sugar
3 tablespoons light corn syrup
Fresh fruit or other toppings, for garnish

Steps:

  • Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
  • For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 55 milligrams, Carbohydrate 24 grams, Protein 7 grams, Sugar 20 grams

APRICOT FROZEN YOGURT



Apricot Frozen Yogurt image

Categories     Ice Cream Machine     Fruit     Dessert     Kid-Friendly     Quick & Easy     Yogurt     Frozen Dessert     Apricot     Summer     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 1 1/2 qt

Number Of Ingredients 7

1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California apricots (10 ounces)
1 (32-ounce) container whole-milk plain yogurt (3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
Special Equipment
an ice cream maker

Steps:

  • Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
  • Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
  • Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
  • Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
  • Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.

APRICOT HONEY SYRUP



Apricot Honey Syrup image

Simple and great over fresh fruit, pancakes and waffles or french toast stuffed with cream cheese. GIVE THIS AS A GIFT--just put in jars have them store it in frig until ready to use, then just heat.

Provided by southern chef in lo

Categories     Fruit

Time P24DT10m

Yield 1 quart

Number Of Ingredients 5

1/2 lb dried apricot
3 cups honey
3 cups simple sugar syrup
4 cups sugar
2 cups water

Steps:

  • Soak the apricots in water overnight.
  • Drain off water. Purée apricots. Add honey and simple syrup. Store in refrigerator.
  • Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
  • To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.

Nutrition Facts : Calories 6736, Fat 1.2, Sodium 72.9, Carbohydrate 1780.3, Fiber 18.6, Sugar 1756, Protein 10.8

FREEZER APRICOT JAM



Freezer Apricot Jam image

Make and share this Freezer Apricot Jam recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time P1DT45m

Yield 1 batch

Number Of Ingredients 5

3 cups apricots, mashed
1 tablespoon lemon juice
1/8 teaspoon lemon, rind of, grated
5 cups granulated sugar
1/2 bottle liquid Certo

Steps:

  • Mix apricots, lemon juice and rind.
  • Add sugar, stir 5 minutes until sugar dissolves.
  • Let stand 20 minutes.
  • Stir in pectin.
  • Ladle into cartons or jars, filling to within 1/2 inch of top.
  • Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
  • (Freeze for 1 month before thawing to use).

Nutrition Facts : Calories 4111.1, Fat 2, SaturatedFat 0.1, Sodium 15.1, Carbohydrate 1055.9, Fiber 10, Sugar 1044.1, Protein 7

APRICOT ORANGE SYRUP WITH AMARETTO



Apricot Orange Syrup with Amaretto image

My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking.

Provided by pomplemousse

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

¾ pound very ripe fresh apricots, pitted and halved
½ cup white sugar
½ teaspoon vanilla extract
½ cup orange juice
1 tablespoon amaretto liqueur
1 tablespoon water, if needed
½ teaspoon cornstarch
¼ cup water

Steps:

  • Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
  • Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 1 mg, Sugar 18.6 g

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