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Idiomas disponibles
BLACKBERRY YOGURT
1/3 cup sugar
1 cup 1% - 2% milk
1/3 cup water
1 cup yogurt
16 oz frozen blackberries,
1/2 cup nonfat dry milk
unsweetened - thawed - cold
or 2 cups fresh blackberries,
stemmed and washed
In a saucepan, combine sugar and water. Bring to a boil; lower heat and
cook for 3 to 4 minutes to dissolve sugar. Remove from heat and allow to
cool slightly. Puree blackberries in a blender or food processor. Place in a
strainer and push through juice and fruit, discarding seeds. Pour cooled
water mixture through strainer in order to speed up straining process.
Combine with remaining ingredients using an electric mixer until smooth
and creamy. Chill in refrigerator for 4 hours. Blend for a few seconds before
pouring into the rotating freezer bowl.
Freezing time: 25-35 minutes
STRAWBERRY FROZEN YOGURT
1/2 cup sugar
2 cups fresh or 16 oz frozen
2 tsp corn starch
strawberries, unsweetened -
1 cup half & half
thawed - cold
1/4 cup light corn syrup
1 cup yogurt
1 egg, lightly beaten
In saucepan, combine sugar and corn starch; stir in half & half and corn
syrup. Cook and stir over moderate heat until mixture forms bubbles around
the edge; cook 1 minute longer. Remove from heat; stir in beaten egg.
Return to low heat; cook and stir 2 minutes. Remove from heat; cool. In a
blender or food processor fitted with metal blade, puree berries. Add to cool
egg mixture. Stir in yogurt. Chill in the refrigerator for 4 hours. Pour into the
rotating freezer bowl.
Freezing time: 20-30 minutes
PEACH FROZEN YOGURT
1/2 cup sugar
3 ripe medium peaches, peeled
1 cup half & half or heavy
and quartered or 12 oz frozen
whipping cream
peaches, unsweetened -
2 eggs, lightly beaten
thawed - cold
1/4 cup light corn syrup
1/8 tsp almond extract
1/2 cup yogurt
In saucepan, combine sugar, half & half or whipping cream, eggs and corn
syrup. Cook and stir over low heat until mixture thickens and coats a metal
spoon. Remove from heat; cool. In blender or food processor fitted with
metal blade, process peaches until almost smooth. Add peaches and
almond extract to cooled egg mixture. Stir in yogurt and chill in refrigerator
for 4 hours. Pour into the rotating freezer bowl.
Freezing time: 15-25 minutes
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