Recipe#8776

Title: Frozen Yogurt

From: The ChiliDog thechilidog@geocities.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (5): Frozen Yogurt 
 Date: 28 Apr 1997 14:53:18 -0500 
 Message-ID: <5k2v7e$i93@garnet.tc.umn.edu> 

                Mango-Banana Frozen Yogurt
 1      c             sliced ripe banana
 3/4  c             peeled mango -- chopped
 1/3  c             orange juice
 3      tbsp          fresh lime juice
 1 1/2  c             2% milk
 3/4  c             sugar
 1      carton        vanilla low-fat yogurt -- (16 oz)
 Combine first 4 ingredients in blender; process until smooth.  Combine
 banana mixture and remaining ingredients in a large bowl; stir well with a
 whisk. 
 Pour mixture into the freezer can of and ice cream freezer; freeze
 according to manufacturers instructions.  Spoon into a freezer-safe
 container; cover and freeze (ripen) at least 1 hour. 
                 Irish Cream Frozen Yogurt
 2      Tablespoons   Water
 1      Teaspoon      gelatin powder
 3      Ounces        Semisweet chocolate -- coarsely chopped
 3/4  Cup           lowfat 2% milk
 1/4  Cup           Light corn syrup
 1/4  Cup           Sugar
 3      Tablespoons   Bailey's Irish Cream
 1      Cup           Plain lowfat yogurt
 1                    Egg white
 1/3  cup           Water
 1/3  cup           Nonfat dry milk
 In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. 
 Stir over low heat until gelatin dissolves; set aside. In med saucepan,
 combine chocolate, milk, corn syrup and sugar. Cook and whisk over low
 heat until mixture is smooth. Stir in dissolved gelatin mixture; cool. Add
 Irish Cream and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk
 until stiff but not dry. Fold into yogurt mixture. Freeze in ice-cream
 maker according to manufacturer's directions; or follow
 refrigerator-freezer instructions previously posted. 
 A touch of Irish Cream teams up with chocolate for a mouth-watering 
 change of pace.
            Fruity Frozen Yogurt
 5 1/4  Ounces        sugar
 1/2  Cup           orange juice
 17 5/8  Ounces        strawberries -- cut into pieces or any fruit comb
 2 1/8  Teaspoons     lemon juice
 8 7/8  Ounces        plain yogurt
 2                    egg whites
 1.  Combine sugar and orange juice in a saucepan.  Heat and stir until
 sugar is dissolved.  Set aside to cool. 
 2.  Whirl fruit and lemon juice in blender until fruit is pulp.  Add
 yogurt, blending well.  With motor running, add cooled orange juice
 mixture. 
 3.  Pour into a 25-cm square flat pan and place in freezer for two hours
 or until mixture is frozen into a slush. 
 4.  Break up mixture and put in mixer bowl.  Beat until smooth, adding
 eggs one at a time. Continue beating until light and fluffy. 
 5.  Return to pan or freezer-proof dessert containers and freeze until
 firm, about one hour. 
   CHOCOLATE YOGURT CREME
 1      cup           sugar
 1/3  cup           cocoa
 1      envelope      unflavored gelatin
 1 1/3  cups          skim milk
 2      cups          nonfat vanilla yogurt
 1      teaspoon      vanilla
 In medium saucepan, stir together sugar, cocoa and gelatin.  Gradually
 stir in milk; let stand 5 minutes.  Cook over medium heat, sti rring
 constantly, until mixture comes to a boil and gelatin is dissolved.  Cool
 slightly.  Add yogurt and vanilla; gently blend until just well combined. 
 Pour into 8 custard cups
  Blueberry Frozen Yogurt
 2      Cups          blueberries -- washed and picked ov
 1                    banana -- mashed
 3/4  Cup           sugar
 1/2  C.            frozen orange juice concentrate -- thawed
 2      Cups          nonfat yogurt
 1      Tsp.          vanilla extract
 In an electric blender or food processor, combine all ingredients. Blend
 well. Pour into ice cream maker and freeze according to manufacturer's
 instructions.  Defrost slightly before serving.