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5100_Booklet.qxd
1/8/04
12:15 PM
Creamy Chocolate Yogurt
Makes about 1 quart
This tangy dessert is for chocolate lovers!
3/4 cup whole milk
1 teaspoon plain gelatin
2/3 cup sugar
dash salt
2 oz semisweet chocolate, coarsely chopped
2 - 1/2 cups plain yogurt
2 teaspoons vanilla extract
Place milk in a small saucepan. Soften gelatin in milk. Slowly heat milk to dissolve gelatin. Add sugar,
salt and chocolate. Stir over low heat until smooth, but do not boil. Remove from heat and place
saucepan in a pan of cold or ice water to cool, or allow to cool at room temperature. Whisk in yogurt
and vanilla. Chill mixture in the refrigerator until ready to freeze. Blend for a few seconds before
pouring through a strainer into the ice cream maker. Follow the instructions for freezing.
Vanilla Frozen Yogurt
Makes about 1 quart
Drain some yogurt the night before making this ice cream. This is delicious with any fresh sliced fruit or
raspberries.
1 cup drained yogurt
1 cup half-and-half
1 cup milk
2/3 cup sugar
4 oz Egg Beaters, or egg substitute
1 tablespoon vanilla extract
dash salt
Combine ingredients in a blender or food processor and blend until smooth. Cover and chill in the
refrigerator until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream
maker. Follow the instructions for freezing.
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Blackberry Frozen Yogurt
Makes about 1 quart
1 pkg (16 oz) frozen blackberries, thawed, or 3 cups fresh, stemmed and washed
1/3 cup sugar
1/3 cup water
1 cup low fat or skim milk
1 cup drained yogurt
1/2 cup nonfat dry milk
2 tablespoons black currant liqueur, or Triple Sec or orange juice
Process blackberries in a blender or food processor. Place in a strainer and push through juice and fruit,
discarding seeds. In a small 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, or place saucepan in a larger bowl
of cold or ice water. Combine cooled sugar mixture, blackberry puree and remaining ingredients in
blender or food processor. Process until smooth and creamy. Chill in refrigerator until ready to freeze.
Blend for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.
Rich Strawberry Frozen Yogurt
Makes about 1 quart
Cream and eggs result in a smoother, richer treat.
1/2 cup sugar
2 teaspoons cornstarch
1 cup half-and-half or whipping cream
1/4 cup light corn syrup
1 egg, slightly beaten
2 cups fresh or frozen unsweetened strawberries
1 cup plain lowfat yogurt, stirred
In medium saucepan, combine sugar and cornstarch; stir in half-and-half and corn syrup. Cook and stir
over moderate heat until mixture simmers; 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. Freeze in ice cream maker
according to directions.
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