Brown Sugar Frozen Yogurt And Berries Recipes

BROWN SUGAR FROZEN YOGURT AND BERRIES

Brown Sugar Frozen Yogurt And Berries image

Provided by Florence Fabricant

Categories dinner, lunch, ice creams and sorbets, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups plain lowfat yogurt
1/4 cup dark-brown sugar
1 teaspoon vanilla extract
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries

Steps:

Stir the yogurt, then thoroughly mix in the brown sugar and vanilla.
Transfer the ice-cream maker and freeze according to manufacturer's directions. The frozen yogurt can be served softly frozen directly from the ice-cream maker or can be transferred to a container, placed in the freezer and allowed to harden. But it should be removed from the freezer and allowed to temper about 15 minutes before serving.
Rinse the berries and mix them together. Serve with the frozen yogurt.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 16 grams

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Frozen Yogurt Bark with Strawberry-Balsamic Jam image

What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.

Provided by Kardea Brown

Categories dessert

Time 4h35m

Yield 8 to 12 servings (2 cups jam)

Number Of Ingredients 10

Ingredients

2 pounds very ripe strawberries, washed, stemmed and halved
1 cup sugar
1 tablespoon balsamic vinegar
1 teaspoon vanilla extract
Zest from 1/2 lemon plus 1 teaspoon lemon juice
3 cups vanilla-flavored Greek yogurt
1/2 cup blueberries
1/2 cup raspberries
1/2 cup sliced strawberries
Dark chocolate shavings, for garnish

Steps:

Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

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