EASY HOMEMADE FROZEN YOGURT RECIPE
Steps:
- Combine the frozen strawberries, banana, yogurt, orange extract (or vanilla extract), honey, sugar, and corn syrup in the bowl of a food processor fitted with a blade or a heavy duty blender.
- Blend until everything is combined into a creamy smoothie-like mixture. Taste, and if you like it sweeter add a bit more honey.
- Transfer the mixture to a freezer safe container and smooth the surface. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze for at least 6 hours or overnight.
- To serve, allow the frozen yogurt to sit at room temperature for a few minutes just until soft enough to scoop. Scoop the amount you need (long, shallow pulls or strokes will produce better scoops). Enjoy!
Nutrition Facts : Calories 146.5 kcal, Carbohydrate 33.1 g, Protein 4.3 g, Fat 0.5 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 1.7 mg, Sodium 13.9 mg, Fiber 2.5 g, Sugar 28.2 g, ServingSize 1 serving
BARTLETT PEAR AND BLACK PEPPER FROZEN YOGURT
Peppercorns give a spicy edge to this unusual and delicious frozen yogurt.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Place yogurt in a fine strainer set over a bowl. Refrigerate for about 1 hour, until about 1 cup liquid had drained from the yogurt. Discard liquid; set yogurt aside.
- Meanwhile, peel core, and chop pears into 1/2-inch pieces. Combine pears, sugar, lemon juice, vanilla bean, peppercorns, and bay leaf in a medium saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft, about 25 minutes. Remove and discard the vanilla bean and bay leaf.
- Set a medium bowl in an ice-water bath. Transfer pear mixture to a food processor and puree until smooth, about 2 minutes. Pass puree through a fine strainer into the bowl over the ice bath, discarding solids. Let stand until chilled.
- Remove from ice-water bath; whisk yogurt into pear mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.
Nutrition Facts : Calories 185 g, Cholesterol 8 g, Fat 2 g, Fiber 4 g, Protein 3 g, Sodium 30 g
BLACKBERRY FROZEN YOGURT
You could also use boysenberries, raspberries or strawberries for this delicious dessert. - Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,
Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
BLACK-PEPPER FROZEN YOGURT
Provided by Ian Knauer
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
- Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.
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