Creamy Vanilla Frozen Yogurt Food

VANILLA FROZEN YOGURT

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.

CREAMY VANILLA FROZEN YOGURT

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

TOM'S VANILLA FROZEN YOGURT

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.

VANILLA FROZEN YOGURT

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.

FROZEN VANILLA YOGURT ICE CREAM (LOW FAT)

Steps:

• Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
• Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).

FROZEN GREEK VANILLA YOGURT

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours., Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved., In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes. , Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions., Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.