Yogurt Recipes

Blueberry Frozen Yogurt:

In an electric blender or food processor, combine all the ingredients. Blend well
Pour into ice cream maker and freeze according to manufacturer's instructions

Process the first 4 ingredients in a food processor until smooth, stopping once to scrape down the sides
Add yogurt, and pulse 3 or 4 times
Pour into an 8 inch square baking dish, and freeze until firm
Process the frozen mixture in a food processor until smooth. Return to dish; cover and refreeze
Serve and garnish

In a 4 cup glass measure, combine and blend together the yogurt, fruit juice concentrate and milk
Pour into pop moulds or use small paper cups and insert a wooden stick in the centre of each
Freeze until firm, about 2 to 3 hours
Serve as needed

In a blender or food processor fitted with a metal blade, combine the toasted almonds, sugar and nutmeg. Process until the nuts are finely chopped and set aside in a medium bowl
In a small saucepan, combine the milk and gelatin, let stand for 1 minute
Cook and stir over low heat until the gelatin dissolves and set aside
Purée the nectarines and corn syrup in a blender or food processor. Combine with the almond mixture and dissolved gelatin
Stir in the yogurt
Freeze in an ice cream maker according to the manufacturer's directions
Serve and garnish

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly
Remove from heat; cool to lukewarm
Add vanilla and yogurt
Refrigerate until the mixture is cold
Melt chocolate. While chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently
Freeze in ice-cream maker according to the manufacturer's directions, or freeze by the refrigerator-freezer
Serve and garnish

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