Évaluations - 3, GPA: 3.3
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Facilité d'utilisation
19g • pro. 5g • fat 11g sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g FROZEN YOGURT VANILLA FROZEN YOGURT Makes about fourteen 1.2-cup (125 ml) servings 12. 3 cups (410 ml) whole milk 3. 4 cups (180 ml) granulated sugar 4 cups (1 L) fat-free vanilla yogurt 1. 4 cup (50 ml) heavy cream 1 tablespoon (15 ml) pure vanilla extract In a medium mixing bowl, use a hand mixer on low speed to combine and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. yogurt, heavy cream, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g CHOCOLATE CHERRY FROZEN YOGURT Makes about fourteen 1. 2 cup (125 ml) servings 9 ounces (252 g) bittersweet or semisweet chocolate, cut in 1-inch (2.5 cm) pieces 11. cups (375 ml) whole milk, heated to a simmer 2 4 cups (1L) lowfat vanilla yogurt 1. cup (80 ml) granulated sugar 3 1. cup (50 ml) maraschino cherry juice 4 1 cup (250 ml) drained maraschino cherries, roughly chopped Place the chocolate in a food processor fitted with the metal “s” blade. Pulse to chop. With the machine running, add the warmed milk in a slow, steady stream and process until the chocolate is melted. Add the yogurt, sugar, and cherry juice; process until smooth. Refrigerate until well chilled, at least 2 hours. Turn the machine into freezer bowl, and thickened, about add the chopped cherries. yogurt will have texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight in freezer for about 2 hours. freezer about 15 minutes serving. Nutritional information per serving: Calories 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g VERY BERRY FROZEN YOGURT Makes about fourteen 1.2-cup (125 ml) servings 3. 4 cup (180 ml) whole milk 1.3 cup (80 ml) granulated sugar 4 cups (1L) lowfat vanilla yogurt 18 ounces (505 g) frozen mixed berries, thawed, pureed and strained to remove seeds 1 teaspoon (5 ml) pure vanilla, almond, or lemon extract In a medium mixing bowl, use a hand mixer to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. yogurt, berry puree and extract. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g COFFEE LATTE FROZEN YOGURT Makes about fourteen 1.2-cup (125 ml) servings 1 cup (250 ml) whole milk 1 packet plain gelatin 1. cup (125 ml) granulated sugar 2 3 tablespoons (45 ml) instant espresso powder 1 quart (900 ml) about 31. 2 cups lowfat vanilla yogurt 1. cup (125 ml) half-and-half (can use fat-free) 2 Place milk in a 2-quart (1.9 L) saucepan; sprinkle with gelatin and let stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved.Transfer to a medium bowl and cool. Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour the mixture into freezer bowl, and The frozen yogurt will texture. If a firmer consistency desired, transfer the frozen yogurt to an airtight for about 2 hours. Remove freezer about 15 minutes serving. Nutritional information per serving: Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g sat. fat 2g • chol. 9mg • sod. 56mg • calc.143mg • fiber 0g SORBET Bits of fresh citrus zest add a burst of flavour to these sorbets. FRESH LEMON SORBET Makes about fourteen 1.2-cup (125 ml) servings 6 cups (1.5 L) sugar 3 cups (750 ml) water 21. 4 cups (550 ml) freshly squeezed lemon juice 11. 2 tablespoons (22 ml) finely chopped lemon zest * Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian i...