Love Making Tips - Sweets and desserts | Frozen yogurts - [1]

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Blueberry Frozen Yogurt

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

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 mixture is cold. Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions previously posted.
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Frozen Apricot Yogurt

Serve with fresh fruit or berries or garnish with a fresh mint leaf.
In small saucepan or microwave dish, combine apricots with orange juice. Bring to a boil. Cover and simmer over medium heat for 10 to 12 minutes.
OR cover and microwave at High power for 7 minutes, or until apricots are softened. Puree in food processor or blender, or pass through food mill. Let cool.
Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an ice-cream machine or transfer to shallow metal cake pan. Freeze until almost solid. Break into big chunks and beat with electric mixer or food processor until smooth.
Transfer to airtight container and freeze until firm (about 30 min to 1 hour). Let stand in refrigerator for 15 to 30 minutes or until softened before serving. MY NOTE: 3/4 cup size individual yogurt containers are a good way to freeze serving size portions. Use a strong ice cream scoop to divide up for 2 small servings.
1/8 recipe ñ37 calories, 1 milk choice, 2 fruit 2 grams total fat, 6 grams protein, 27 grams carbohydrate, 6 mg cholesterol, 67 mg sodium, 639 mg potassium.

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Frozen Cinnamon Nut Yogurt

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions.
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Frozen Fruiti Yogurt

If you are making a batch of creamy homemade ygurt you will undoubtably have enough on hand to turn into frozen fruit flavored yogurt pops.
Puree yogurt and fruit in a blender, adding honey once the fruit is well blended.
Pour mixture into a container for the freezer: and icecube tray, a shallow plastic container,or 9" square cake pan. Freeze for 30 minutes.
Spoon frozen mush into the blender container and whip for 1 minute. Pour mixture into popsicle molds or paper cus. Freeze for 10 more minutes and return to freezer until firm.
Variations: : Spices and other flavorings can be added as you experiment with fruit and yogurt combinations. For example, try 1/2 ts vanilla, 1/2 ts cinnamon, and 1/2 ts nutmeg whipped up with 1 banana. : Ory try mixing 6 oz frozen juice concentrate with 1 cup yogurt and 1 ts vanilla. Yield: 20 oz

Ingredients   |   Category: Frozen yogurts
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Frozen Plum Yogurt

In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring to boiling over high heat. Reduce heat to low; cover and simmer 10 min. until plums are tender, stirring occas. Remove from heat; discard cinnamon stick.
In food processor or blender process plum mixture until smooth. Press plum puree with back of spoon thru sieve set over bowl. Discard skin and pulp. Stir yogurt into plum puree. Freeze in ice cream maker according to manufacturer's directions. Or pour plum-yogurt mixture into 9" sq. metal baking pan. Cover and freeze for 2 hours until firm.
In food processor process frozen plum-yogurt mixture until smooth. Place in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min. before scooping.
NOTE: Depending on the sweetness of the plums you might need to adjust the amount of sugar or substitute you are using.

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Frozen Yogurt

One cup of yogurt makes about 1/2 cup of yogurt cheese. But scientists don't know how much calcium is lost straining off the whey, so 1/2 cup yogurt cheese could contain nearly a cup serving's worth of calcium. The calcium in this recipe is figured according to this formula.
It's easiest to make yogurt cheese from yogurt containing pectin. These recipes have been analysed using non-fat yogurt. Low-fat yogurt may be preferable to some taste buds.
To strain, place a colander lined with cheesecloth in a bowl. If the colander has legs, it can stand right in the bowl. If it doesn't, rest it on the bowl edge so there is room for the whey to drain off. Weight the yogurt down with empty glass jars. Straining takes at least six hours. Don't stop until the remaining cheese is about the consistency of cream cheese.
Mix yogurt cheese, sugar and vanilla. Whip egg whites until stiff, fold into yogurt cheese-sugar mix. Fold fruit into mixture. For best results let the mix stand overmight in refrigerator. Freeze according to ice cream maker instructions.
Nutritional information: 229 calories, 0 grams fat, 263 milligrams calcium.

Ingredients   |   Category: Frozen yogurts
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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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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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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.
Ingredients   |   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.

Ingredients   |   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.
Ingredients   |   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.

Ingredients   |   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.

Ingredients   |   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.
Ingredients   |   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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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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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!

Ingredients   |   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.
Ingredients   |   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.
Ingredients   |   Category: Frozen yogurts
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