Angelic Strawberry Frozen Yogurt Food

ANGELIC STRAWBERRY FROZEN YOGURT

Steps:

• Put strawberries and sugar in the freezer bag.
• Zip the bag closed, pressing out excess air.
• Mash strawberries and sugar together in the bag.
• Add whipped topping mix and milk, zip the bag, then squeeze the mix.
• Add yogurt to the mixture in the bag, seal it, then squeeze the mixture until well blended.
• Place in the freezer to harden (about two to four hours).
• After two hours, remove bag from freezer.
• Squeeze mixture to make texture creamier.
• Eat at soft-serve consistency or return to freezer.
• Makes one quart.
• To prepare fresh fruit for recipe mixtures or toppings, put fruit in freezer bag, remove excess air and zip closed.
• Mash, squeeze or knead to soften fruit.
• To crumble cookies or candy for recipe mixtures or toppings, put in freezer bag, remove excess air and zip closed.
• Use a rolling pin to crush cookies or candy.
• To support the freezer bag upright while adding ingredients, turn the zipper back to form a"cuff.
• "Stand bag in a small bowl.

STRAWBERRY FROZEN YOGURT

Steps:

• A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
• Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
• Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
• Place in the refrigerator to chill for 1 hour.
• Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Place in the freezer for several hours until hard enough to scoop.

STRAWBERRY FROZEN YOGURT

Steps:

• Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
• Cover and let stand at room temperature for 1 hour, stirring every so often.
• Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
• You may press the mixture through a mesh strainer to remove any seeds; this is optional.
• Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer's directions.
• May eat right away or transfer to freezer container and freeze several hours for firmer texture.

ROASTED STRAWBERRY FROZEN YOGURT

Steps:

• Preheat oven to 425°F. Combine strawberries, vanilla, salt and sugar in a 13x9x2" baking pan. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
• Purée berries, juices and remaining ingredients in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions until the texture of soft serve ice cream. Transfer mixture to an airtight container, press a piece of parchment or plastic wrap against the top of the yogurt to prevent ice crystals from forming. Freeze until ready to serve.

STRAWBERRY ANGEL-FOOD TRIFLE

Steps:

• Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
• Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• Place in airtight containers and freeze to desired consistency!
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

4-FIELD BERRY FROZEN YOGURT

Steps:

• Purée the 4-Field Berry Mix and press through a fine strainer.
• Stir in sugar, water and lime zest and let sit covered for about 30 minutes, until sugar is dissolved.
• Stir in yogurt. Whip cream to soft peaks and fold into yogurt mixture.
• Freeze yogurt in ice cream maker following manufacturer's instructions. Frozen yogurt is delicious if served while still soft or scrape into a container and freeze until firm. Serving suggestion: Lime cups (six limes).
• To prepare, cut off top third.
• Thinly slice bottom of lime so that it sits upright. Hollow out lime.
• Scoop 4-Field Berry Frozen Yogurt into lime and freeze for approximately 1 hour.
• Serve frozen.

NINJA STRAWBERRY FROZEN YOGURT

Steps:

• Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
• Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
• Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.