Toms Vanilla Frozen Yogurt Recipes

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VANILLA FROZEN YOGURT



Vanilla Frozen Yogurt image

This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!

Provided by TeenChef14

Categories     Desserts     Frozen Dessert Recipes

Time 5h5m

Yield 6

Number Of Ingredients 3

3 cups nonfat Greek yogurt
⅔ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 26.8 g, Protein 9.8 g, Sodium 41.7 mg, Sugar 26.8 g

TOM'S VANILLA FROZEN YOGURT



Tom's Vanilla Frozen Yogurt image

Make and share this Tom's Vanilla Frozen Yogurt recipe from Food.com.

Provided by Tom Lambie

Categories     Frozen Desserts

Time 3h5m

Yield 5 Cups, 10 serving(s)

Number Of Ingredients 6

1 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1 dash salt
2 cups skim milk
5 cups plain low-fat yogurt
1 tablespoon vanilla extract

Steps:

  • Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute.
  • Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool.
  • Stir in yogurt and vanilla; chill.
  • Pour mixture into freezer can of a gallon freezer.
  • Serve immediately or let ripen 1 hour.
  • Yields 10- 1/2 cups.

FRENCH VANILLA FROZEN YOGURT



French Vanilla Frozen Yogurt image

The original recipe is the full-fat version (and very yummy), but you can easily lighten it by using fat-free evaporated milk and nonfat yogurt.

Provided by KLHquilts

Categories     Frozen Desserts

Time P1DT1h

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup evaporated milk
2 teaspoons unflavored gelatin (softened)
2/3 cup sugar
2 egg yolks, beaten
2 cups nonfat plain yogurt (use Greek if you can find it)
2 tablespoons vanilla extract
2 egg whites

Steps:

  • Don't add gelatin to hot liquid. Soften in 1/4 cup of the milk, then . . .Heat milk in a double boiler to a temperature just below boiling. Add the gelatin, sugar, and a pinch of salt, and stir until everything is dissolved.
  • Beat the egg yolks until they're frothy Blend a small amount of milk mixture into egg yolks (so they won't curdle). Gradually add the yolks to the milk mixture in the double boiler, stirring constantly. Continue cooking and stirring until custard begins to thicken.
  • Set aside and cool to room temperature. When cool, add yogurt and vanilla.
  • Refrigerate the mixture for a few hours or overnight.
  • When you're ready to freeze the yogurt, beat the egg whites until they form soft peaks. Gently fold them into the chilled yogurt mixture.
  • Add to your ice cream maker and freeze according to the manufacturer's directions.

Nutrition Facts : Calories 147.9, Fat 2.3, SaturatedFat 1.2, Cholesterol 47.3, Sodium 81, Carbohydrate 23.6, Sugar 21.8, Protein 6.6

TANGY VANILLA FROZEN YOGURT



Tangy Vanilla Frozen Yogurt image

This yogurt is a salute to Red Mango. It isn't pretending to be ice cream. It tastes like tangy yogurt in frozen form. The result is creamy and completely refreshing without guilt. I opted for 2% to make sure the yogurt had the right consistency and didn't turn icy. I paired it with a slice of grilled pineapple and some homemade granola (Recipe #424610 ) for a healthy sundae.

Provided by Diet It Up

Categories     Frozen Desserts

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 3

3 cups plain yogurt (2% Greek-style yogurt)
1/2 cup sugar
1/2 teaspoon vanilla

Steps:

  • Mix all three ingredients until sugar is dissolved.
  • Refrigerate mixture for 1 hour.
  • Freeze using an ice cream maker according to the manufacturer's instructions.

FROZEN VANILLA YOGURT #2 (WEIGHT WATCHER FRIENDLY)



Frozen Vanilla Yogurt #2 (Weight Watcher Friendly) image

This is a low fat frozen yogurt. Wonderful if served with fruit. This comes in at a wopping 3 points for Weight Watchers

Provided by Abby Girl

Categories     Frozen Desserts

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 egg
1/3 cup brown sugar
1/2 cup 2% low-fat milk
1 1/2 cups low-fat yogurt
1 1/2 teaspoons vanilla

Steps:

  • In a bowl, beat egg with sugar until combined; set aside.
  • In a saucepan heat milk just until bubbles appear around side of pan. Stir a little into egg mixture, then pour back into saucepan. Cook over heat, stirring just until thickened, 2 - 4 minutes. (DO not let mixture boil or egg will curdle).
  • Remove from heat and cool completely.
  • Beat yogurt and vanilla into cooled mixture.
  • Process in ice cream machine.

Nutrition Facts : Calories 110.1, Fat 2.1, SaturatedFat 1.1, Cholesterol 36.3, Sodium 67.8, Carbohydrate 17.5, Sugar 17.4, Protein 5

VANILLA FROZEN YOGURT



Vanilla Frozen Yogurt image

Categories     Dessert     Vanilla

Yield makes about 1 quart (1 liter)

Number Of Ingredients 3

3 cups (720 g) plain whole-milk yogurt
1 cup (200 g) sugar
1 teaspoon vanilla extract

Steps:

  • Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
  • Freeze in your ice cream maker according to the manufacturer's instructions.
  • Variation
  • To make Rich Vanilla Frozen Yogurt, substitute 3 cups (720 g) of strained yogurt (see below) or Greek-style yogurt for the plain whole-milk yogurt and reduce the amount of sugar to 3/4 cup (150 g).
  • Perfect Pairing
  • Yes, you can have yogurt and granola for dessert. Just top a scoop of Vanilla Frozen Yogurt with Honey-Crunch Granola (page 186).
  • strained yogurt
  • Draining yogurt allows the whey to run off, leaving you with very thick yogurt with a higher concentration of butterfat, which makes a smoother, creamier frozen yogurt that's naturally more tangy. I like both, and my choice on any given day depends on my mood and what I'm serving alongside.
  • So when a little extra richness is called for, use these instructions to make strained yogurt, which you can substitute cup for cup for the yogurt called for in any of the frozen yogurt recipes in this book. (I do give two different recipes for vanilla frozen yogurt, one using strained yogurt and one using unstrained yogurt.)
  • To make 1 cup (240 g) of strained yogurt, line a mesh strainer with a few layers of cheesecloth. Then scrape 16 ounces or 2 cups (480 g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.
  • You can also use Greek-style yogurt, which is much higher in fat than plain yogurt, in place of strained yogurt in all of the frozen yogurt recipes.

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