Summer Fun With Frozen Yogurt

19 June, 2005 (18:18)

RECIPES: Easy Berry Frozen Yogurt, Cherry Chocolate Frozen Yogurt, Lemonade Yogurt Popsicles, Berry Good Yogurt Popsicles

By Rae Udy

I scream. You scream. We all scream for – frozen yogurt?
Introduced to consumers in the 1970’s, sales of frozen yogurt has steadily grown since then.
Frozen yogurt contain at least two types of live bacteria, L. bulgaricus and S. thermophilus. These beneficial bacteria are not harmed when frozen.
According to a Tuft University research project in 2000, yogurt may help protect the intestinal tract by acting as an anti-infection agent. Yogurt consumption may help increase resistance to immune-related diseases such as cancer and gastrointestinal infection.
Yogurt made from partially skimmed milk contains about 120 calories per cup and provides 8 grams of protein while remaining low in fat makes yogurt a great diet food.
Yogurt is also rich in calcium, magnesium, vitamin A and riboflavin.
Many commercial yogurts are made with added gelatin to help thicken. These varieties do not freeze well. The gelatin turns stringy and will affect the creamy frozen yogurt you are making.
If you have an ice cream maker, frozen yogurt is a snap to make. Follow directions for your make and model. Don’t worry if you don’t have an ice cream maker. You can still make the following easy recipes.
Freeze prepared yogurt recipes in shallow pans or ice cube trays until almost firm. Thaw just enough to transfer to a bowl. Whip with a mixer a few minutes but do not allow to melt. Pour back into freezing pans. If you whip and freeze a couple of times the frozen yogurt will be creamy and smooth with few ice crystals.
Frozen yogurt popsicles are the easiest to make and the most fun to eat. If you haven’t got popsicle mold forms, use five-ounce paper cups with a popsicle stick inserted when almost firm.

1 quart strawberries
1 quart unflavored yogurt
¼ (one-quarter) cup honey
Wash and hull strawberries. Place in blender and puree. Add to yogurt and honey and stir. Freeze in ice cream maker according to directions. Yields 6 cups.

1 quart unflavored yogurt
1 pint pitted cherries
1 cup mini chocolate or carob chips
2 Tablespoons sugar
Mix all ingredients and pour into ice cream maker. Process using machine directions. Makes one quart.

2 cups lemonade
2 cups vanilla yogurt
Combine lemonade and yogurt. Stir until smooth. Pour into ice pop molds or small paper cups. Freeze until firm, about two hours. Yields 8 pops.

1 pint blueberries
1 pint strawberries
½ (one-half) cup brown sugar
1 quart unflavored yogurt
Puree berries in a blender or food processor. Strain through cheesecloth to remove seeds. Add brown sugar and yogurt to berries. Pour mixture into popsicle molds. Freeze about two hours until firm. Yields one dozen pops.

Posted in Vegetarian Desserts, Vegetarian Kids Recipes

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