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Ice Creamy Blueberry Yoghurt
Seems that blueberries only got to Oz in the early 70's and are only now becoming affordable.
This is one of Gabriel Gate's excellent. low-fat recipes. It was first published in his book Smart Food (Anne O'Donovan, 1989) for the Anti-Cancer Council.
Blend 500 g blueberries to a puree with the juice of 2 oranges and 1 lemon.
Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to lighten them.
Add 1/4 cup of sugar and beat for a further minute. Gently combine the fruit preparation with the milk and yoghurt mixture. Either freeze in an ice cream maker or put the mixture in the freezer in a bowl and as the mixture hardens, whisk it two or three times. When it is too firm to whisk any more, it is ready.
Makes 10 servings.
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Category: Frozen yogurts
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Iced Blackberry Yogurt
Puree the blackberries in a blender and push through a sieve to remove the seeds. Add the honey and brown sugar. Mash the banana and add. Place in a container and freeze for 1 hour.
Remove from freezer, transfer to a chilled bowl or blender and beat until soft.
Whisk the egg white until stiff and fold into mixture. Return to the container and freeze for at least 2 hours.
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Category: Frozen yogurts
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Icy Yogurt Pops
* You can use pureed fresh fruit or frozen fruits instead juice. In a 4 cup glass measure, combine yogurt, fruit juice concentrate and milk. Pour into pop molds or use small paper cups and insert a wooden stick in the centre of each. Freeze until firm, about 2 - 3 hours. To serve, peel off paper cups.
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Category: Frozen yogurts
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Irish Cream Frozen Yogurt
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir over low heat until gelatin dissolves; set aside. In med 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; or follow refrigerator-freezer instructions previously posted.
A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace.
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Category: Frozen yogurts
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Nectarine Yogurt
Combine nectarines, water and honey in saucepan; cook over medium-high heat until nectarines are soft. Remove from heat. Puree 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 X 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 color. Spoon into storage container and freeze until firm. Let soften at room temperature 10 minutes before serving.
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Category: Frozen yogurts
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Peach Frozen Yogurt
Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat, and add sugar and salt, stirring until sugar dissolves. Stir in yogurt, vanilla, and peaches. Cover and chill.
Pour yogurt mixture into the freezer can of a 4-quart ice cream maker; freeze according to manufacturer's instructions. Serve immediately or store in freezer.
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Category: Frozen yogurts
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Peach Melon Frozen Yogurt
Start with frozen fruit and you'll have a delicious, fresh, tasting frozen yogurt 5 minutes later. For convenience, you can use commercially packaged. mixed frozen fruit; strawberries, bananas and blueberries (alone or as a combination) are delicious, but avoid seedy fruits, such as raspberries.
In a food processor, combine frozen fruit and sugar. Using an on/off motion, process until coarsely chopped.
Stir together yogurt and lemon juice. With the machine running, gradually pour the yogurt mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.
Scoop the frozen yogurt into freezer-proof serving dishes, cover and freeze 15 to 30 minutes to firm up slightly.
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Category: Frozen yogurts
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Persimmon Yogurt
In a blender or food processor fitted with a metal blade, puree the persimmons with lemon juice, sugar and corn syrup. In a small saucepan, sprinkle the gelatin over the milk; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves. Combine with the persimmon puree. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer\'s directions. Makes about 1 quart. Note: Hachiya, a fig-shaped persimmon, has a bright golden-orange color and should not be used until it is very soft. The tomato-shape Fuyu is reddish-orange and may be used when soft but slightly firm. Penny Halsey (ATBN65B). Nutrition: 117 calories, 3g protein, 27g carbohydrate, 1g fat, 2mg cholesterol, 28mg sodium.
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Category: Frozen yogurts
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Rhubarb Frozen Yogurt
In food processor puree 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 hrs 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.
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Category: Frozen yogurts
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Rocky Road Yogurt
Allow yogurt to soften. Mix in raisins, marshmallows and syrup until evenly blended. Place in freezer. Remove and serve when yogurt reaches desired consistancy.
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Category: Frozen yogurts
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Strawberry Frozen Yogurt
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.
NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious!
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Category: Frozen yogurts
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Toasted Almond Nectarine Frozen Yogurt
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; 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; set aside. Puree 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. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 161 calories, 4g protein, 31g carbohydrate, 3g fat, 2mg cholesterol, 30mg sodium.
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Category: Frozen yogurts
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Tropical Frozen Yogurt
Process first 4 ingredients in a food processor until smooth, stopping once to scrape down sides. Add yogurt, and pulse 3 or 4 times. Pour into an 8-inch square baking dish, and freeze until firm. Process frozen mixture in food processor until smooth. Return to dish; cover and freeze.
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Category: Frozen yogurts
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Vanilla Bean Frozen Yogurt
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 mix- ture along with the vanilla extract and yogurt. Freeze in ice cream freezer according to manufacturer\'s instructions. Makes 8 servings.
Per serving: Calories 153 Fat 1g Cholesterol 29mg Sodium 100mg Percent calories from fat 5%
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Category: Frozen yogurts
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Chocolate Mousse
Cut the chocolate finely and set aside.
In a saucepan, bring the cream to a boil and remove from heat. Add the chocolate and let stand a few minutes; whisk smooth and pour into a large bowl. Whisk in the liqueur and cool to room temperature.
In a mixing bowl, combine egg whites and sugar and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and risen in volume - do not overbeat until egg whites are dry.
Fold meringue into chocolate mixture, and place in bowls or glasses. Garnish with chocolate shavings just before serving.
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Category: Mousses
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5 Minute Mousse
Mix pudding with wire whisk into milk for 1 minute. Stir in Cool Whip. Spoon into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.
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Category: Mousses
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60 Second Chocolate Mousse
Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.
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Category: Mousses
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Baked Chocolate And Hazelnut Mousse
Melt chocolate with liqueur and cream over low heat (use a double boiler or microwave on low to be safe). Remove from heat when melted.
With electric mixer, beat egg yolks about 3 minutes until thick and lemon-colored. Add sugar, flour, salt, butter, and hazelnuts. Mix well. Add chocolate mixture to batter. Mix thoroughly.
Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten mixture. Carefully fold in rest of whites. Spoon mixture into 8 to 10 small fluted foil baking liners (paper cupcake liners in a muffin tin, a well-buttered muffin tin, individual ramekins, or individual soufflé dishes may also be used).
Bake 20 minutes at 400 degrees. Let cool slightly, then dust tops with powdered sugar from a small sieve. Serve in foil liners on dessert plates with small dessert spoons. Good warm or cool. Freezes well.
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Category: Mousses
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Blender Chocolate Mousse
Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water, blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Garnish with low calorie whipped topping, if desired. Serve immediately.
Calories per serving: 104 Calories when made with traditional ingredients: 376
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Category: Mousses
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Blueberry Maple Mousse
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into remainder of berries.
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Category: Mousses
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