Strawberry Frozen
Yogurt:
Ingredients:
2 t. Gelatin
1 C. Plain yogurt
1/8 t. Salt
1 1/2 T. Lemon juice
3 T. Milk
2 T. Sugar
1/8 C. Sieved frozen Strawberries
1/2 C. Whipping cream, whipped
Procedure:
Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice
Chill until slightly thickened; beat until foamy
Fold in whipped cream
Pour mixture in metal ice-cube tray. Cover with foil; freeze
Notes:
Other berries can be used in place of the strawberries
Low-fat yogurt can be used
Ingredients:
2 C. Stewed rhubarb
1/2 C. Plain low fat yogurt
3 T. Granulated sugar
2 T. Orange juice
Procedure:
In food processor purée stewed rhubarb until smooth. Blend in
yogurt, sugar and orange juice
Freeze in icecream maker or cover and freeze in shallow metal pan for
3 to 4 hours or until almost firm
Break up mixture and process in food processor in batches if necessary
until smooth
Freeze in airtight container for 1 hour or until firm
Notes:
Fresh rhubarb can be stewed
Can be garnished with whipped cream and oranges
Ingredients:
5 Nectarine, chopped
1 C. Water
1/4 C. Honey
1 T. Lemon juice
1 t. Vanilla
1/4 C. Apple juice
1 C. Plain lowfat yogurt
Procedure:
Combine nectarines, water and honey in saucepan; cook over medium-high
heat until nectarines are soft. Remove from heat
Purée in blender or food processor. Stir in lemon juice,
vanilla and apple juice. Chill until cool
Whisk yogurt into nectarine mixture
Pour into an 8 by 8-inch pan and freeze until crystals form around
edges, about 45 minutes. Stir crystals into middle of pan and return to
freezer
When lightly frozen through, whip mixture until light in colour
Spoon into storage container and freeze until firm
Let soften at room temperature 10 minutes before serving
Notes:
Oranges can be used in place of the nectarines
Can be garnished with whipped cream and sprigs of fresh mint
Irish Cream Frozen
Yogurt:
Ingredients:
2 T. Water
1 t. Unflavored gelatin
3 oz. Semi-sweet chocolate, coarsely chopped
3/4 C. Lowfat milk
1/4 C. Light corn syrup
1/4 C. Sugar
3 T. Bailey's Irish Cream Liqueur
1 C. Plain lowfat yogurt, stirred
1 Egg white
1/3 C. Water
1/3 C. Nonfat dry milk
Procedure:
In small saucepan, combine 2 tablespoons water and gelatin: let stand
for 1 minute. Stir over low heat until gelatin dissolves; set aside
In a medium size saucepan, combine chocolate, milk, corn syrup and
sugar. Cook and whisk over low heat until mixture is smooth
Stir in dissolved gelatin mixture; cool
Add Irish Cream and yogurt
Beat egg white, 1/3 cup water and non-fat dry milk until stiff but not
dry. Fold into yogurt mixture
Freeze in ice-cream maker according to manufacturer's directions
Notes:
Can be garnished with chocolate sprinkles, whipped cream and sprigs of
fresh mint
Vanilla Bean Frozen
Yogurt:
Ingredients:
2/3 C. Sugar
2 t. Cornstarch
12 oz. Evaporated skim milk
1 Egg, slightly beaten
2 T. Light corn syrup
1 Vanilla beans
2 t. Vanilla extract
1 1/2 C. Nonfat yogurt, stirred
Procedure:
In a medium saucepan, combine sugar and corstarch
Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat
until mixture thickens and coats a metal spoon
Remove from heat; cool
Slit the vanilla bean and scrape the seeds into the mixture along with
the vanilla extract and yogurt
Freeze in ice cream freezer according to the manufacturer's
instructions
Notes:
Can be garnished with whipped cream and sprigs of fresh mint