posted by bme 09-03-101 3:03 AM
Fat-Free Peach Frozen Yogurt
16-ounce plain fat-free yogurt
2 cups pureed fresh or frozen peaches
14-ounce Sweetened Condensed Skimmed Milk
1 cup skim milk
2 tablespoons vanilla extract
In an ice cream freezer container, combine all the ingredients; mix well. Freeze according to manufacturer's instructions. Freeze any leftovers.
Yields: 2 quarts
Frozen Strawberry Yogurt
2 c. sliced strawberries, pureed
1 c. plain low-fat yogurt
1 tbsp. super fine sugar
Combine fruit, yogurt and sugar. Pour into 2 quart freezer container. Cover and freeze until mixture is slightly thickened (about 30 minutes). Remove from freezer and stir vigorously. Cover and return to freezer. Repeat stirring process every 15 to 20 minutes until mixture resembles soft sherbet.
Per serving: 70 calories, 3 grams protein, 1 gram fat, 129 grams carbohydrate, 40 milligrams sodium, 3 milligrams cholesterol.
Toasted Almond Frozen Yogurt
1/2 c. whole natural almonds
1 1/2 c. lowfat 2% milk
3 egg yolks
3/4 c. sugar
1 c. lowfat plain yogurt
1 tsp. vanilla
1/2 tsp. almond extract
Fresh fruit (optional)
Spread almonds in single layer on baking sheet. Bake at 350 degrees F. 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool; chop coarsely.
Bring milk to boil in heavy saucepan; set aside. Beat egg yolks with sugar until light and lemon colored. Gradually stir in hot milk; mix well. Return egg yolk mixture to pan. Cook, stirring constantly, over low heat until mixture coats back of spoon. Do not boil. Remove from heat and cool. Blend in yogurt, vanilla and almond extract. Stir in almonds. Pour mixture into ice cream freezer. Freeze according to manufacturer's directions. Serve with fresh fruit, if desired.
Makes 6 servings.
Creamy Frozen Yogurt
1 pkg. Gelatin, any flavor
1 c. boiling water
1/2 c. cold water
8 oz. plain lowfat yogurt
2 c. thawed Cool Whip Whipped Topping
Dissolve gelatin in boiling water. Add cold water. Stir in yogurt until well blended and smooth. Fold in whipped topping. Pour into 9 inch square pan. Freeze until firm, about 6 hours or overnight. Scoop into individual dessert dishes. Makes 7 (1/2 cup) servings.
Raspberry Frozen Yogurt
24 oz. frozen unsweetened raspberries
8 oz plain lowfat yogurt
1/2 c. confectioners' sugar
1/2 c. raspberry flavored liqueur
1/2 tsp. vanilla
In food processor, process raspberries until finely shaved, scraping down bowl occasionally. Add yogurt, sugar, liqueur and vanilla. Process until mixture is smooth, about 60 seconds. Spoon into parfait glasses. Serve immediately. Makes 8 servings.
Strawberry Frozen Yogurt:
Prepare as above, except substitute 1 (20 ounce) package frozen unsweetened strawberries and 1/3 cup orange liqueur.
Blueberry Frozen Yogurt:
Prepare as above, except substitute 2 (12 ounce) packages frozen unsweetened blueberries and 1/2 cup black currant liqueur.
Melon Frozen Yogurt:
Prepare as above, except substitute 1 (16 ounce) package frozen unsweetened melon balls and 1/3 cup melon liqueur.
Strawberry Frozen Yogurt
1 pt. fresh strawberries, hulled
3/4 c. sugar
1/2 tsp. grated lemon rind
1 1/4 c. plain nonfat yogurt
1/4 c. skim milk
Combine first 3 ingredients in container of an electric blender or food processor; top with cover and process until smooth. Add yogurt and milk; process 30 seconds. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop yogurt into individual dessert bowls, and serve immediately. Yield 4 cups
Fruit Yogurt Frozen Supreme
12 oz. lite Cool Whip
12 oz. container fruit yogurt
6 oz. fresh fruit
1 graham cracker crust
Gently combine Cool Whip with raspberry yogurt in large mixing bowl. When evenly mixed, stir in fresh raspberries, setting aside a few for garnish when pie is frozen. Place mixture in graham cracker crust; place in freezer overnight. Allow to thaw a few minutes before serving. Garnish with fruit.
Easy Frozen Yogurt
2 c. plain low fat yogurt
1/4 c. frozen orange juice concentrate
1 tsp. vanilla extract
In medium size bowl mix all ingredients. Freeze for about 4 hours, stirring hourly for the first 3 hours.
Frozen Peach Yogurt
5 fresh California peaches (chopped)(3 c.)
1/4 c. apple juice
1 tsp. almond extract
1 c. water
1/4 c. honey
1 tbsp. lemon juice
1 c. plain low-fat yogurt
In saucepan over medium-high heat, cook peaches, water and honey until soft. Transfer to food processor; puree. Press puree through a sieve or fine mesh strainer, allowing liquid to drain into bowl; discard solids. Stir in apple juice, lemon juice and almond extract. Chill.
Whisk yogurt into peach mixture. Pour into an 8 inch square pan; freeze until ice 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 color. Repeat freezing and whipping process again. Spoon into storage container; freeze until firm. Ten minutes before serving, soften at room temperature. serves 6.
Frozen Banana Yogurt
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 tsp. salt
1 c. mashed ripe bananas (3)
1 tbsp. lemon juice
8 oz. plain yogurt
2 egg whites, unbeaten
In a small saucepan sprinkle gelatin over water. Stir over low heat until gelatin dissolves, about 3 minutes. Stir in sugar and salt. Remove from heat; stir in bananas and lemon juice, then yogurt. Pour into freezer tray or 9 x 5 x 3 inch loaf pan. Freeze until firm. Turn mixture into large bowl of mixer, let soften slightly, then add egg whites. Beat at high speed until smooth and fluffy, about 10 minutes. Freeze in tray until firm.
Makes 6 cups.
Frozen Yogurt-Diabetic
1 c. skim plain yogurt
1/2 c. frozen peaches (sugar free)
1/2 c. frozen strawberries (sugar free)
1 tsp. vanilla extract
2 pkgs. artificial sweetener
Place all ingredients in food processor or blender. Blend to consistency of soft ice cream. Fruit must be used frozen. For different flavor, try different fruits such as raspberries and peaches.
Cantaloupe Honey Frozen Yogurt
1 c. cantaloupe chunks, approximately 1 med. cantaloupe
1/2 c. honey
1/2 tsp. nutmeg
1 tsp. cornstarch
1 1/2 c. plain non-fat yogurt
1/2 c. low-fat evaporated milk
Combine cantaloupe chunks, honey, nutmeg, and cornstarch in blender or food processor and puree until smooth. In large bowl, stir yogurt and milk until smooth. Add cantaloupe mixture and stir until blended. Freeze in ice cream maker according to directions.
Makes about 1 quart (8 1/2 servings).
NOTE: Other melons may be substituted for cantaloupe - depending on sweetness of fruit used, you may want to increase amount of honey.
Quick and Easy Frozen Yogurt
2 c. plain yogurt
2 c. fruit slices*
2 tbsp. white grape juice concentrate
*(bananas, peaches, strawberries, blueberries, canned pineapple)
Whip all ingredients together in blender. Freeze for 30 minutes. Then whip again. Repeat 3 more times and then pour into Dixie cups or popsicle-type molds. Freeze.
Frozen Yogurt
16 oz. strawberries, frozen;no sugar added
1 tbsp. lemon juice
1 c. plain yogurt
1/4 c. powdered sugar (optional)
Place all ingredients into food processor bowl and using the metal blade, process until all fruits are processed and other ingredients are well blended. It is ready to serve immediately. Freeze any leftovers until later.
Frozen Yogurt Dessert
14 oz. Condensed milk
4 c. mixed berry yogurt
1 pt. strawberries, sliced
2 bananas, sliced
1 pt. blueberries
2 c. seedless grapes
1 bag mini-marshmallows
1/2 c. chopped pecans
Combine condensed milk and yogurt in large bowl. Mix well. Fold in fruit. Add nuts and marshmallows. Stir together. Pour into a 13 x 9 inch pan, and freeze until firm. Remove from freezer several minutes before serving.
Note: any fruit may be used.
Frozen Fruit Yogurt-Fast
16 oz. or 4 c. frozen whole fruit
1 tbsp. lemon juice
1/2 c. plain yogurt*
1/3 c. confectioner's sugar
sour cream, heavy cream or whipping cream.
In food processor insert metal blade. Add fruit. Pulse 3 times, then run continuously to chop frozen berries finely. Scrape down side of work bowl as necessary. Add the yogurt, lemon juice and sugar. Run until mixture becomes smooth and creamy. Serve immediately. Makes 1 pint. Serves 4-6.
Fresh fruit must be frozen at least 5 hours.
To make a fruit ice, freeze 4/5 of the fruit and place 1/5 in refrigerator. Use the refrigerated fruit in place of the yogurt (from the Cuisinart Company). To make a neat beverage, add 1-2 cups milk or 7-UP and process awhile longer.
Frozen Fresh Peach Yogurt
1 1/4 cups sugar
2 cups mashed ripe peach (4 med. peaches)
2 envelopes unflavored gelatin
2 cups 1% low-fat milk
5 cups plain low-fat yogurt
1 tablespoon vanilla extract
Sprinkle 1/4 cup sugar over mashed peaches; let stand 15 min. Stir together remaining 1 cup sugar, gelatin, and milk in a saucepan; let stand 1 min. Cook over low heat, stirring constantly, 5 min or until gelatin and sugar dissolve; remove from heat, and cool. Stir in yogurt, vanilla, and peach; chill at least 2 hours. Pour mixture into freezer container of a 1-gal. electric freezer. Freeze according to manufacturer's directions. Serve immediately, or pack with additional ice and rock salt, and let stand 1 hour. Makes about 3 qts