Chèvre Frozen Yogurt Recipes

5-MINUTE HEALTHY GREEK FROZEN YOGURT

Steps:

• In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract and honey. Process the mixture until it is creamy, about 5 minutes. (See Kelly's Notes.)
• Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve.

CHERRY YOGURT

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the remaining ingredients. Cover and refrigerate until serving.

13 BEST FROZEN YOGURT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a frozen yogurt recipe in 30 minutes or less!

EASY HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Combine the frozen strawberries, banana, yogurt, orange extract (or vanilla extract), honey, sugar, and corn syrup in the bowl of a food processor fitted with a blade or a heavy duty blender.
• Blend until everything is combined into a creamy smoothie-like mixture. Taste, and if you like it sweeter add a bit more honey.
• Transfer the mixture to a freezer safe container and smooth the surface. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze for at least 6 hours or overnight.
• To serve, allow the frozen yogurt to sit at room temperature for a few minutes just until soft enough to scoop. Scoop the amount you need (long, shallow pulls or strokes will produce better scoops). Enjoy!

CHèVRE FROZEN YOGURT

Steps:

• Bloom the gelatin (see page 29).
• Warm a little bit of the milk and whisk in the gelatin to dissolve. Transfer to a blender and add the remaining milk, the chèvre, buttermilk, yogurt, glucose, sugar, salt, and citric acid. Puree until smooth.
• Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturer's instructions. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

FROZEN YOGURT

Steps:

• Use a food processor or blender to blitz the strawberries for a smoother end result, or crush them in a bowl using a fork to get chunkier pieces.
• Tip the yogurt and condensed milk into the food processor or blender with the strawberries and blitz again to combine.
• Pour into a freezer-proof container and put in the freezer, stirring every hour to break up the ice crystals, then leave to freeze again overnight. Remove from the freezer 10 mins before serving.

CHERRY CHEESECAKE FROZEN YOGURT

Steps:

• In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
• Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.

CHèVRE FROZEN YOGURT PISTACHIO CRUNCH, BEET-LIME GANACHE

Steps:

• Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.