BLACKBERRY FROZEN YOGURT
You could also use boysenberries, raspberries or strawberries for this delicious dessert. - Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,
Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
FROZEN BLACKBERRY YOGURT
Showcase ripe, seasonal blackberries in this simple-to-make dessert with honey and Greek yogurt
Provided by Tom Kerridge
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Toss together the blackberries and golden caster sugar in a large bowl. Leave for 30 mins or until the fruit starts to break down, then mash the berries a little with a fork.
- In a separate bowl, mix the Greek yogurt with the honey and goat's milk. Spoon the yogurt mixture into a freezable container, then tip the berries on top and swirl them through. Freeze for 2 hrs, then give a little stir and return to the freezer to firm up. Take out of the freezer a few mins before serving to soften for scooping.
Nutrition Facts : Calories 208 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST
Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
- Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.
BLUEBERRY FROZEN YOGURT
When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.
Provided by Giada De Laurentiis
Categories dessert
Time 10h35m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
- Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
- Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
BLACKBERRY-CHOCOLATE FROZEN YOGURT
This is a recipe from Better Homes and Gardens which was included in a promotional recipe pamphlet from Driscoll's berries. I haven't been able to try it myself (no ice cream maker), but it looked really yummy anyway (I love berry and chocolate together). Preparation and freezing/ripening (cook) times are guesses, since I don't know how long ice cream makers take to do their thing.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 8h10m
Yield 1 1/2 quarts, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container or food processor bowl, combine half of the yogurt, 1/2 cup of the berries, half of the corn syrup and half of the sugar.
- Cover and blend or process until almost smooth.
- Pour mixture into ice cream freezer container.
- Repeat first step and pour into ice cream freezer container.
- Freeze mixture in an electric ice cream maker according to manufacturer's directions.
- Remove dasher from ice cream maker.
- Add remaining 1 1/2 cups berries and the chopped chocolate; stir to distribute.
- Ripen (see note).
- NOTE: To ripen frozen yogurt, after stirring in berries and chocolate, cover top of freezer can with waxed paper or foil.
- Plug hole in lid and replace lid.
- Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using about 4 cups of ice and 1 cup rock salt.
- Ripen for about 4 hours.
Nutrition Facts : Calories 150.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 2, Sodium 38.9, Carbohydrate 29, Fiber 3, Sugar 16.9, Protein 3.3
BLACKBERRY & APPLE FROZEN YOGURT CAKE
Layers of frozen yogurt are given a crunchy contrast with an oaty biscuit base in this impressive pud - a great alternative to cheesecake
Provided by Jane Hornby
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.
- Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl - a rubber spatula is best for pressing every last bit of fruit from the seeds.
- Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.
- Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
- When you're ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don't freeze after this point.) Cool.
- Take the cake from the freezer 30 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.
Nutrition Facts : Calories 556 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
INSTANT FROZEN BERRY YOGURT
Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise
Provided by Cassie Best
Categories Dessert, Snack
Time 2m
Number Of Ingredients 3
Steps:
- Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.
Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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- Place the blackberries in the bowl of a food processor. Process until smooth. Strain the blackberries through a fine mesh sieve set over a large mixing bowl. Using the back of a spoon, press the mixture against the sieve to extract all the juice. Discard the seeds and any pulp.
- Add the yogurt to the blackberry juice and stir to combine. Add about 3/4 cup of honey and taste for sweetness. You may need more honey depending on how sweet the blackberries are. I used just under 1 cup. Add vanilla if desired and blend until smooth.
- Process in an ice cream maker according to manufacturer instructions. Serve immediately if you prefer a soft serve consistency or freeze until firm. If frozen remove from the freezer about 15 minutes before serving.
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