Frozen Yogurt Sundaes With Kahlua Caramel Sauce Recipes

KAHLUA FROZEN YOGURT

Kahlua Frozen Yogurt image

A delicious 3 ingredient frozen yogurt based on the simple Sombrero Cocktail! You will love this Kahlua Frozen Yogurt with pie, brownies or in a boozy ice cream sundae! A delightful addition to any grown up dessert.

Provided by Christine Melanson

Time 30m

Number Of Ingredients 3

Ingredients

500 g plain unsweetened yogurt
100 g sugar
1 Tbsp Kahlua

Steps:

Mix all the ingredients together in a bowl
Chill for a couple hours, or overnight, in the fridge
Run through an ice cream maker according to manufacturers instructions.
Devour

Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 59 mg, Sugar 23 g

FROZEN YOGURT SUNDAES WITH KAHLUA CARAMEL SAUCE

Frozen Yogurt Sundaes with Kahlua Caramel Sauce image

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 cup firmly packed dark brown sugar
1/2 cup Kahlúa liqueur
2 teaspoons instant espresso powder
1/2 cup whipping cream
Vanilla frozen yogurt
Sliced toasted almonds

Steps:

Combine first 3 ingredients in heavy medium saucepan over medium heat and stir until espresso powder dissolves (mixture will be grainy). Increase heat to medium-high and bring to boil. Boil 5 minutes, stirring frequently. Add cream and stir until smooth. Cool 10 minutes; do not stir. Scoop frozen yogurt into bowls. Spoon sauce over. Sprinkle with almonds and serve.

CARAMEL YOGURT

Caramel Yogurt image

Provided by Harold Mcgee

Categories dessert

Time 1h15m

Yield 4 half-cup servings

Number Of Ingredients 4

Ingredients

1 quart plain whole-fat yogurt, homemade or manufactured with milk and cultures only (do not use yogurt with stabilizers or Greek yogurt, which is already drained)
1/2 cup sugar
Pinch of salt
Ground cardamom, cinnamon or grated lemon zest for garnish (optional)

Steps:

Place yogurt in a fine-meshed strainer or colander lined with cheesecloth. Place strainer over a bowl and drain for at least 3 hours, or overnight. Reserve all liquid in bowl: this is whey. There should be about 2 cups firm drained yogurt. If necessary, return enough whey to yogurt to make 2 cups.
In a medium saucepan, place sugar, salt and 1 cup whey. Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over. Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes. Remove from heat.
Add 2 tablespoons whey to pot and stir to blend well. If mixture is too thick to stir, add another tablespoon of whey. Allow caramel to cool slightly, stirring frequently to make sure it remains fluid. (If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.) Add 1/4 cup yogurt to pot and stir vigorously to blend. Add remaining yogurt and stir to blend fully.
Transfer to a covered container and refrigerate until chilled, at least 30 minutes. If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 36 grams

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