STRAWBERRY FROZEN YOGURT
Provided by Patrick and Gina Neely : Food Network
Time P1DT5h30m
Yield 1 quart
Number Of Ingredients 7
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.
FROZEN YOGURT BARK
Provided by Ree Drummond : Food Network
Time 4h35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper or wax paper and set aside.
- Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
- Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
- Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
- Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
- Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
- Place in the freezer, uncovered, until set, at least 4 hours.
- Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.
FROZEN YOGURT BARK
I never -- and I mean, never -- get sick of eating ice cream and frozen yogurt, but it sure is fun to mix it up once in a while. When I was a kid, I loved the places where you got to pick your ice cream base and then add any mix-ins you wanted. This recipe is similar but uses Greek yogurt for the base instead. If you've never made frozen yogurt bark before now is the time to do it!
Provided by Catherine McCord
Categories dessert
Time 8h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the yogurt, honey and vanilla in a medium bowl. Spread onto a parchment-lined baking sheet in an even layer and sprinkle with your desired toppings.
- Freeze overnight, then break the bark into pieces and serve.
FROZEN YOGURT BARK
Just the right mix of crisp, creamy, and barely sweet, this frozen treat is exactly what we want to snack on all summer long. Make it with pistachios and raspberries, or swap in your favorite nut and berry.
Provided by Anna Stockwell
Categories snack week Yogurt Raspberry Pistachio Frozen Dessert Breakfast Nut Berry Healthy snack Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
- Do Ahead
- Yogurt bark can be made 2 months ahead. Freeze in a resealable container.
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