YOGURTS
FRESH STRAWBERRY FROZEN YOGURT
2 pints strawberries, washed and hulled
2 cups unflavored yogurt
1/3 cup honey
Purée the strawberries in a food processor. You should have about 3 cups. Put the yogurt, honey and strawberry purée into the bowl of the machine and freeze.
Makes about 5 cups.
HONEY FROZEN YOGURT
4 cups unflavored yogurt
1 cup honey
Put the yogurt and honey into the bowl of the machine and freeze.
Makes about 1 quart.
PEACH FROZEN YOGURT
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.
RASPBERRY FROZEN YOGURT
3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.
VANILLA FROZEN YOGURT
1 teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yogurt
1/4 cup corn syrup
Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.