FRUITY FROZEN YOGURT ICE CREAM SANDWICHES
A frozen treat perfect for a hot summer afternoon! Crunchy granola, indulgent chocolate, sweet and creamy frozen yogurt... Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 5
Number Of Ingredients 5
Steps:
- In medium bowl, mix cream cheese and sugar until smooth. Place half of the mixture into another medium bowl. Using whisk, beat blueberry yogurt into 1 bowl and peach yogurt into the other. Gently spoon and spread peach yogurt mixture over blueberry yogurt mixture in bowl. Freeze about 1 hour or until slightly firm.
- Remove from freezer. Using ice cream scoop, scoop yogurt from bowl, capturing both flavors. Place 1 scoop of swirled yogurt on chocolate side of one granola thin. Place another granola thin on top, chocolate side down. Press together slightly. Wrap individually in foil, and freeze at least 2 hours until firm.
- Before serving, let stand 10 minutes at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 0 g
NO-CHURN RASPBERRY FROZEN YOGURT
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be churned to get its smooth texture. Guests won't believe what little time was spent putting together this gorgeous dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
- Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
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