FROZEN STRAWBERRY YOGURT
A perfect blend of summery sweetness that's lighter than traditional ice cream.
Provided by JENHYBR
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 31.6 g, Cholesterol 9.6 mg, Fat 2.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 83.3 mg, Sugar 29.7 g
FROZEN YOGURT
Whip up this frozen yogurt to enjoy on hot summer days - it's low-calorie and packed with flavour. We used strawberries, but you could try it with other fruit
Provided by Lulu Grimes
Categories Dessert, Treat
Time 10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CREAMY VANILLA FROZEN YOGURT
A creamy and delicious frozen yogurt with a subtle hint of vanilla.
Provided by Paige
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 3
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
Nutrition Facts : Calories 341.7 calories, Carbohydrate 43.6 g, Cholesterol 33.8 mg, Fat 15 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 97.5 mg, Sugar 43.5 g
VANILLA FROZEN YOGURT
For a delicious dessert, top this smooth, frozen treat with brandied cherries and dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Fill a large bowl halfway with ice water, and set aside. Combine sugar, lemon juice, 3 tablespoons water, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and discard pod. Bring to a boil, and cook, stirring, until sugar has dissolved.
- Whisk yolks in a large bowl. Pour in hot sugar syrup in a slow, steady stream, whisking until combined. Whisk in corn syrup, followed by the yogurt and then the cream. Pour through a fine sieve into a bowl, and place bowl in ice bath. Let stand, whisking occasionally, until thoroughly chilled, about 15 minutes.
- Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a container, and press plastic wrap on surface. Freeze for at least 30 minutes before serving. If freezing longer than 30 minutes, let stand at room temperature until slightly softened.
COFFEE FROZEN YOGURT
Steps:
- Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee. Chill for 2 hours. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
LATTE FROZEN YOGURT
The flavor on this is absolutely amazing! More importantly, the texture is great. I've been searching for a nonfat frozen yogurt recipe that doesn't freeze in to a brick after 24 hours in the freezer ... we're 24 hours out now, and this still has a scoopable texture. This can be lightened up quite a bit by using skim milk and nonfat yogurt -- but it may get a lot harder when it's frozen. If you want to try it with all nonfat dairy, try increasing the amount of cornstarch and see if that helps. You can also do as I did, which is to add 1/4 cup Kahlua during the last few minutes of freezing -- it kicks up the wonderful coffee flavor, and helps lower the freezing point.
Provided by KLHquilts
Categories Frozen Desserts
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart saucepan, combine sugar, instant coffee and cornstarch. Stir in milk. Cook over medium heat, stirring frequently, until mixture simmers.
- In a small bowl, beat egg slightly. Add about 1/2 cup hot milk mixture into egg. Pour egg mixture into pan with remaining hot milk mixture, stirring constantly (beware of curdling!).
- Cook over low heat, stirring constantly, until mixture is slightly thickened.
- Remove from heat and stir in marshmallows. Continue stirring until marshmallows are dissolved.
- Cool. Stir in vanilla extract and yogurt.
- Refrigerate at least four hours (or up to three days). Transfer to ice cream maker and freeze according to manufacturer's directions.
- NOTE: For an extra-special flavor, try adding 2-4 tablespoons of Kahlua about five minutes before the end of the freezing cycle in the ice cream maker. (You can make great homemade Kahlua using Recipe #18458.).
Nutrition Facts : Calories 133.6, Fat 1.7, SaturatedFat 0.9, Cholesterol 31.1, Sodium 59.4, Carbohydrate 25.3, Sugar 22.9, Protein 4.6
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