Chocolate Frozen Yogurt Food

CHOCOLATE FROZEN YOGURT

Steps:

• Add the ingredients to your food processor. Process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
• Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap, and freeze for 1 hour.
• Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center. If the edges are very frozen, you might need to scrape them with a knife. Stir the mixture until smooth, then spread it evenly in the pan.
• Cover again, and place in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.
• When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for two more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften.

CHOCOLATE FROZEN YOGURT

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.

CHOCOLATE FROZEN YOGURT WITH CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins.
• Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.

CHOCOLATE FROZEN YOGURT

Steps:

• In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk 1/2 cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.
• Freeze the yogurt mixture in an ice cream maker according to the manufacturer's directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.
• nutrition information:
• Fat: 32g (before), 11.4g (after)
• Calories: 521 (before), 276 (after)
• Protein: 14g
• Carbohydrates: 38g
• Cholesterol: 8mg
• Fiber: 3g
• Sodium: 102 mg

CHOCOLATE FROZEN YOGURT

Steps:

• In medium saucepan, combine the sugar and cornstarch.
• Stir in milk.
• Cook and stir over moderate heat until thickened and bubbly.
• Remove from heat; let the mixture cool in refrigerator.
• Add vanilla and yogurt.
• Refrigerate until the mixture is chilled.
• Melt the chocolate over a double boiler on low heat.
• While the chocolate is still hot, pour it very slowly into the chilled yogurt mixture while stirring very gently.
• Freeze in a ice-cream maker according to manufacturer's directions.

WHITE CHOCOLATE FROZEN YOGURT

Steps:

• Chop the white chocolate into small pieces and place it in a blender.
• Put the half-and-half in a pot set over medium heat and bring to a simmer. Stir in the salt, then pour the hot mixture over the chocolate in the blender. Turn the blender on low and gradually increase the speed to medium high. Blend for 1 minute to emulsify the chocolate into the hot liquid. When the chocolate is completely melted and blended into the dairy, add the yogurt. Blend until smooth. Pour the yogurt base into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and let it rest overnight in the refrigerator.
• The next day, churn the base in an ice cream maker according to the manufacturer's instructions.

MINT DARK CHOCOLATE CHIP FROZEN YOGURT

Steps:

• Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
• Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
• Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

REALLY LOW-FAT CHOCOLATE FROZEN YOGURT

Steps:

• In bowl or food processor, combine all ingredients until sugar dissolves.
• Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be.
• Refrigerate until very cold -- at least four hours, or up to two days.
• Transfer to ice cream maker and freeze according to manufacturer's directions.