Frozen Yogurt Cookie Sundae Recipes

VEGAN YOGURT SUNDAE

Steps:

• Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
• Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
• Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

FROZEN YOGURT COOKIE DESSERT

Steps:

• Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11x7-in. dish coated with cooking spray. Freeze for 10 minutes. , Gently spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs. , Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving.

SWEET AND TANGY FROZEN YOGURT SUNDAE

Steps:

• In a medium saucepan over medium heat add the cherries, sugar and lemon juice.
• Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve.
• Line a cookie tray with parchment paper.
• Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using.

SWEET AND TANGY FROZEN YOGURT SUNDAE

Steps:

• In a medium saucepan over medium heat add the cherries, sugar and lemon juice.
• Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve.
• Candied Ginger:
• Line a cookie tray with parchment paper.
• Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using.

FROZEN BROWNIE SUNDAES

Steps:

• Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
• In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
• Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
• Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
• Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
• To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.