VERY BERRY FROZEN YOGURT
Preparation: about 15 – 20 minutes; 30 – 50 minutes chilling time; optional 2 hours to “ripen” in freezer.
Makes about eight 1/2-cup servings.
2 cups lowfat vanilla yogurt
1/2 cup whole milk
1/4 cup sugar
1 12-ounce bag frozen mixed berries, puréed and strained to
remove seeds
Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until
sugar is dissolved, about 1-1/2 to 2 minutes. With the mixer on low speed, add the berry purée and mix until
combined, about 30 – 40 seconds. Turn the machine ON, pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 128 (13% from fat) . carbo. 25g . pro 4g . fat 1g .
sat. fat 1g . chol. 9mg . sod. 54mg
LO
W FAT PEACH FROZEN YOGURT
Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.
Makes eight 1/2-cup servings.
1 can (14 ounces) peaches packed in juice
2 cups lowfat vanilla yogurt
1/3 cup sugar
Drain peaches, reserving 1/2 cup of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches.
Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is dissolved, about
1 minute. Turn the machine ON, pour peach/yogurt mixture into freezer bowl through ingredient spout and let
mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 111 (6% from fat) . carbo. 24g . pro 3g . fat 1g .
sat. fat 0g . chol. 5mg . sod. 39mg
PR
EMIUM ICE CREAMS:
VANILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),30 – 50 minutes chilling time;
optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
1-1/2 cups whole milk
1-1/2 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 cup sugar
Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half
lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream
mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes,
stirring occasionally. Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium
speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the mixer on
low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan
