Creamy Yogurt Fluff Recipes

CREAMY YOGURT FLUFF

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add yogurt and vanilla; stir with wire whisk until well blended. Pour evenly into 5 individual dessert dishes.
• Refrigerate 30 minutes or until firm.

CREAMY HOMEMADE YOGURT

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

CREAMY VANILLA FROZEN YOGURT

Steps:

• Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
• Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

YOGURT FLUFF - ONLY 1 WEIGHT WATCHERS POINT!

Steps:

• In a medium bowl, stir boiling water into gelatine powder for at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to jello; stir until slightly thickened. Remove any unmelted ice. Add yogurt and vanilla, stir with wire whist until well blended. Pur evenly into 4 dessert dishes. Refrigerate 30 minutes or until firm. Add dollop if whipped cream before serving.
• Points: 1.

YOGURT CREME BRULEE

Steps:

• Place the yogurt in a ramekin and top with the sugar. Hold a kitchen blowtorch a couple inches away from the ramekin and burn the sugar until it starts to turn an even, dark golden brown. Serve immediately!

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA

Steps:

• Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
• Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
• Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

5 MINUTE FLUFF SALAD

Steps:

• In a serving bowl combine drained oranges, drained pineapple, drained and chopped maraschino cherries & marshmallows. Gently mix. Add Cool Whip and gently fold until combined. Serve immediately.

PUMPKIN YOGURT FLUFF

Steps:

• Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
• Cover and refrigerate until ready to serve.

YOGURT BERRY FLUFF

Steps:

• Stir boiling water into gelatin until completely dissolved.
• Mix cold water and ice to make 1 cup.
• Add to gelatin and stir until slightly thickened.
• Remove any remaining ice, and stir in yogurt and vanilla.
• Pour into individual dessert dish and refrigerate 1- 1 1/2 hours.
• Before serving, decorate with whipped topping and fruit.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.