Orange Frozen Yogurt Food

ORANGE CREAMSICLE FROZEN YOGURT

Steps:

• Cut the oranges in half and squeeze out the juice into a large bowl. Add the greek yogurt, vanilla and sweetener (if using) to the juice and mix well with a spoon.
• Pour the mixture into a freezer proof dish or container. I used a standard loaf tin but a plastic container will work fine too.
• Freeze for at least 5 hours or overnight until the yogurt is solid. The orange halves will keep in the fridge until you are ready to use them.
• Remove the frozen yogurt from the freezer about half an hour before you want to use it. Allow it to defrost slightly before scooping into the orange halves.

ORANGE CREAMSICLE FROZEN YOGURT

Steps:

• In a medium bowl; whisk everything together until the sugar dissolves.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with orange slices. (optional).

ORANGE YOGURT

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

FROZEN ORANGE POPS

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

ORANGE CREAMSICLE FROZEN YOGURT RECIPE

Steps:

• Whisk together yogurt, orange juice, zest, and sugar in a mixing bowl until sugar has completely dissolved. Add lemon juice and salt in 1/4 teaspoon increments, until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer.
• Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

BLUEBERRY FROZEN YOGURT

Steps:

• Place the blueberries, orange rind and juice into a food processor or blender and process to a puree. Strain through a sieve into a bowl or pitcher.
• Stir the maple syrup and yogurt together in a large mixing bowl, then fold in fruit puree.
• Churn the mixture in an ice cream machine, following the manufacturer's instructions, then freeze for 5-6 hours. If you do not have an ice cream machine, transfer the mixture to a freezerproof container and freeze for 2 hours.
• Remove from the freezer, turn out into a bowl, and beat until smooth. Return to the freezer and freeze until firm.