Frozen Yogurts Keep you Cool this Summer

Dessert, In Season, Recipes, Summer
on July 1, 2010
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Mark Boughton Photography / styling by Teresa Blackburn
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Here are some simple and refreshing frozen yogurts that are full of flavor, not fat. They’re easy to make, too. Unlike homemade ice cream, which requires a custard that must be chilled, frozen yogurts are a cinch to make. Simply whisk the yogurt, sugar and fruit together, and freeze. All you need is an ice cream maker. (We like the electric models that come with canisters that can be stored in the freezer.) Pour the yogurt mixture in, and the machine does the work. We first combined the sugar and fruit and let the mixture stand for about 30 minutes, then mixed in the yogurt, but that’s not absolutely necessary.

These frozen yogurts are best eaten just out of the ice cream freezer when they’re soft and creamy.

  1. MIX all ingredients together in a bowl.
  2. FREEZE in an ice cream freezer following manufacturer’s instructions.
  3. SERVE immediately or transfer to a freezer container and freeze.

Note: For the Cherry Cheesecake Frozen Yogurt, be sure the cream cheese is very soft, then whisk it together with the yogurt and lemon juice.

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