FROZEN TROPICAL FRUIT YOGURT
Try this genius recipe - as if by magic, the frozen tropical fruit freezes the yogurt when blended together. Use a food processor rather than a blender
Provided by Tom Kerridge
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.
Nutrition Facts : Calories 98 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TANGY VANILLA FROZEN YOGURT
This yogurt is a salute to Red Mango. It isn't pretending to be ice cream. It tastes like tangy yogurt in frozen form. The result is creamy and completely refreshing without guilt. I opted for 2% to make sure the yogurt had the right consistency and didn't turn icy. I paired it with a slice of grilled pineapple and some homemade granola (Recipe #424610 ) for a healthy sundae.
Provided by Diet It Up
Categories Frozen Desserts
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients until sugar is dissolved.
- Refrigerate mixture for 1 hour.
- Freeze using an ice cream maker according to the manufacturer's instructions.
TOM'S VANILLA FROZEN YOGURT
Make and share this Tom's Vanilla Frozen Yogurt recipe from Food.com.
Provided by Tom Lambie
Categories Frozen Desserts
Time 3h5m
Yield 5 Cups, 10 serving(s)
Number Of Ingredients 6
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
For a delicious dessert, top this smooth, frozen treat with brandied cherries and dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Fill a large bowl halfway with ice water, and set aside. Combine sugar, lemon juice, 3 tablespoons water, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and discard pod. Bring to a boil, and cook, stirring, until sugar has dissolved.
- Whisk yolks in a large bowl. Pour in hot sugar syrup in a slow, steady stream, whisking until combined. Whisk in corn syrup, followed by the yogurt and then the cream. Pour through a fine sieve into a bowl, and place bowl in ice bath. Let stand, whisking occasionally, until thoroughly chilled, about 15 minutes.
- Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a container, and press plastic wrap on surface. Freeze for at least 30 minutes before serving. If freezing longer than 30 minutes, let stand at room temperature until slightly softened.
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.
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