MASCARPONE YOGURT PARFAITS
Steps:
- Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip.
- Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately.
CHOCOLATE FROZEN YOGURT
Wonderfully rich frozen yogurt. The taste is like chocolate cream pie filling with a bit of tang from the yogurt. Lots of calcium, but low in fat and calories - a sweet treat you can feel good about!
Provided by BREEZYLOU
Categories Desserts Frozen Dessert Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
- Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.2 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 2.2 g, Sodium 73 mg, Sugar 31.6 g
MASCARPONE FROZEN YOGHURT
Make and share this Mascarpone Frozen Yoghurt recipe from Food.com.
Provided by Eismeer
Categories Frozen Desserts
Time 25m
Yield 4-6 scoops, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice vanilla bean in half and scrape out.
- Add the rest of ingredients and the vanilla scrapings to a bowl and mix with food processor until sugar has dissolved.
- Add to ice cream maker and churn for 15 to 20 minutes.
Nutrition Facts : Calories 219.8, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.7, Sodium 59.4, Carbohydrate 45.1, Sugar 40.2, Protein 3.2
ALMOST-FAMOUS FROZEN YOGURT
Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn't died down since. Fans are so faithful, they'll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they'd never divulge their secrets, so Food Network Kitchens designed this addictive copy.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
- For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.
Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 55 milligrams, Carbohydrate 24 grams, Protein 7 grams, Sugar 20 grams
LEMONY FROZEN YOGURT WITH MASCARPONE AND MAPLE RECIPE
Provided by BobLongo
Number Of Ingredients 7
Steps:
- Yield: about 3 cups In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day. Stir the mixture, then churn it in an ice cream maker according to the manufacturer's instructions until it's the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle. Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.
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