SIMPLE VANILLA YOGHURT CREAM
I found this in a newspaper cutting that I had saved and is a favourite of mine served over fresh fruit. You can also use to have with a piece of cake or loaf or brownie. Enjoy :)
Provided by Jen T
Categories Dessert
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream until soft peaks form.
- Fold into the yoghurt with the vanilla sugar.
- Chill covered in fridge until ready to serve for a day or use immediately.
- Use to top the fresh fruit. I especially like it over chopped oranges for a refreshing end to a meal. Also goes well over fresh berries or serve with a slice of your favourite cake :).
Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
VANILLA FROZEN YOGURT
This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 26.8 g, Protein 9.8 g, Sodium 41.7 mg, Sugar 26.8 g
CREAMY VANILLA FROZEN YOGURT
A creamy and delicious frozen yogurt with a subtle hint of vanilla.
Provided by Paige
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 3
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
Nutrition Facts : Calories 341.7 calories, Carbohydrate 43.6 g, Cholesterol 33.8 mg, Fat 15 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 97.5 mg, Sugar 43.5 g
YOGURT CREAM AND BERRIES
Steps:
- First, pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top.Now take this heavenly, creamy substance and indulge. You won't be sorry you did.
VANILLA YOGURT PIE
This lightly sweet yogurt pie is served in a crunchy granola crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
- Bake 10 to 12 minutes or until golden brown. Cool completely.
- Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
- Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
HOMEMADE VANILLA YOGURT
Homemade yogurt with a vanilla flavor.
Provided by reemlarki
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
- Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
- Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 51.8 mg, Sugar 9.3 g
FROZEN VANILLA YOGURT ICE CREAM (LOW FAT)
I have been making ice cream and frozen yogurt for years. The recipe makes up smooth, rich and suprisingly, freezes very well. I have a very hard time keeping my paws out of the vanilla yogurt before it goes into the canister. I usually keep my canister in the freezer in preparation for those times when I want to use it. The ice cream is not as labour intensive as custard type ice cream and yogurt based ice creams are lower in calories so easier on the waist. My machine is the "crack style", so it really impresses my guests when I make it up in front of them. The instructions for Yogurt Cheese can be found at #38422. The yogurt is yummy as is....wonderful over granola in the mornings!! This recipe works well with a fruit sauce, but do not add the vanilla if using with a chocolate sauce. The preparation and chilling time is an approximate.
Provided by Abby Girl
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
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).
Nutrition Facts : Calories 177.5, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.8, Carbohydrate 31, Sugar 30.9, Protein 4.2
CREAMY VANILLA ICE CREAM WITH YOGURT
I was playing around with a simple recipe from Ben and Jerry's, and my wife was appaled at the amount of heavy cream required (2:1, cream:milk). The result was a very fatty ice cream that was delicious but made us have tummie aches due to eating too much. So I started fiddling with the proportions, and added some yogurt to add some creamyness. The result was a tangy vanilla that probably wouldn't remind you of yogurt at first taste--the yogurt seems to just bring out the other flavors well.
Provided by Eric Bakken
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs well.
- Beat in sugar.
- Beat in cream, milk, and yogurt, adding the vanilla at the end.
- Transfer to ice cream freezer and freeze.
FROZEN GREEK VANILLA YOGURT
It's simple and easy to make your own frozen Greek yogurt-you might even want to get the kids in on the fun. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 57mg sodium, Carbohydrate 36g carbohydrate (36g sugars, Fiber 0 fiber), Protein 14g protein.
CREAMY HOMEMADE YOGURT
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
Provided by Melissa Clark
Categories breakfast, brunch, easy, snack, project
Time 20m
Yield 1 3/4 quarts
Number Of Ingredients 3
Steps:
- Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
- Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
- Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
- Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams
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