Frozen Yogurt With Poached Peaches Recipes

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PEACH FROZEN YOGURT



Peach Frozen Yogurt image

When peaches are in season, we order them by the bushel. This quick and creamy frozen treat has wonderful fresh fruit flavor. It's a big hit with everyone in my family. -Stephanie Nohr, Cornell, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

2 cups fresh or frozen unsweetened sliced peaches, thawed
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
2 cups vanilla yogurt

Steps:

  • Place the peaches in a blender; cover and process until pureed. Set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., In a large bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. , Cut into pieces and place in a large bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Nutrition Facts : Calories 179 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 57mg sodium, Carbohydrate 39g carbohydrate, Fiber 2g fiber), Protein 5g protein.

FROZEN YOGURT WITH POACHED PEACHES



Frozen Yogurt with Poached Peaches image

Provided by Mona Talbott

Categories     Dessert     Kid-Friendly     High Fiber     Peach     Summer     Healthy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 13

Frozen Yogurt::
1 cup heavy cream
1 cup plain whole-milk Greek yogurt
1 cup whole milk
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of kosher salt
Peaches and Assembly:
4 large ripe peaches (about 2 pounds)
6 fresh lemon verbena leaves
1 1/2 cups Cocchi Aperitivo Americano (Italian aperitif wine)
1/2 cup sugar
1/4 cup chopped unsalted, raw pistachios

Steps:

  • Frozen Yogurt:
  • Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer's instructions.
  • Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.
  • Do ahead: Frozen yogurt can be made 1 week ahead. Keep frozen.
  • Peaches and assembly:
  • Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.
  • Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10-12 minutes.
  • Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12-15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.
  • Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15-20 minutes. Let cool, then discard solids.
  • Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.
  • Do ahead: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT



Vanilla Poached Peaches with Whipped Minted Yogurt image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield about 6 to 8 servings

Number Of Ingredients 11

2 cups water
1 cup sugar
1 vanilla bean, split
8 peaches, split and seeds removed
1/2 cup water
1/4 cup sugar
1 cup loosely packed mint leaves
1 cup heavy cream
1 cup full-fat Greek yogurt
Mint sprigs, for garnish
Raspberries, for garnish

Steps:

  • Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
  • For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
  • In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
  • To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

PEACHES AND CREAM FROZEN YOGURT



Peaches and Cream Frozen Yogurt image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Yield 5 cups

Number Of Ingredients 4

5 medium peaches, peeled and diced
1/2 cup vanilla sugar
1 1/2 cups reduced-fat (2 percent) Greek yogurt
1/2 cup low-fat plain yogurt

Steps:

  • In a small saucepan, combine diced peaches and sugar. Bring to a simmer over medium heat and cook for 15 minutes until thickened - set aside to cool completely. In a large bowl, whisk yogurts and transfer to an ice cream maker. Mix according to the manufacturer's suggestions, until thick and frosty (about 10-12 minutes). Add peach mixture to the machine and continue to churn for an additional 5-10 minutes, until thick. Enjoy immediately, or for more a scoopable yogurt, transfer to a freezer-safe container and allow to harden in the freezer for one hour. Store in the freezer for up to one week.

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