ICE-21C User Manual

Loading ...

Lowfat Strawberry Frozen Yogurt

The tanginess of the yogurt comes through in this frozen treat.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

4 cups (1 L) lowfat plain yogurt, strained through

a cheesecloth* for 2 to 4 hours

½ cup (125 ml) granulated sugar

pinch salt

1 teaspoon (5 ml) pure vanilla extract

2 tablespoons (30 ml) light corn syrup

1 pound (500 g) frozen strawberries

1½ tablespoons (25 ml) honey

1½ tablespoons (25 m) fresh lemon juice

1. In a large bowl, whisk the strained yogurt with the

sugar, salt, vanilla and corn syrup; reserve.

2. In a medium saucepan, heat the berries, honey and

lemon juice on low for about 10 minutes, or until just

softened. Strain, discarding liquid, and cool. Once the

berries are cooled, stir into the yogurt/sugar mixture.

Cover and refrigerate 2 to 3 hours, or overnight.

3. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 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.

* If you do not have a cheesecloth, you can use a couple

of layered paper towels.

Nutritional information per serving (based on ½ cup [125 ml]):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHt

TBUGBUHtDIPMNHtTPENHtDBMDNHtGJCFSH

Sorbets

Dark Chocolate Sorbet

A step away from the ordinary sorbets,

our Dark Chocolate Sorbet is a real treat.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

3 cups (750 ml) water

1²∕³ cups (400 ml) granulated sugar

pinch salt

1²∕³ cups (400 ml) cocoa powder, sifted

1 teaspoon (5 ml) pure vanilla extract

1. Prepare a simple syrup with the water, sugar and salt by

combining all three in a medium saucepan set over

medium-low heat. Cook mixture until the sugar is fully

dissolved.

2. Gradually add the cocoa powder to the simple syrup by

whisking constantly until smooth. Add the vanilla and

stir to combine. Cover and refrigerate 2 to 3 hours, or

overnight.

3. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 minutes. The sorbet will have

a soft, creamy texture. If a firmer consistency is desired,

transfer the sorbet to an airtight container and place in

freezer for about 2 hours. Remove from freezer about

15 minutes before serving.

Nutritional information per serving (based on ½ cup [125 ml]):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHt

TBUGBUHtDIPMNHtTPENHtDBMDNHtGJCFSH

Loading ...

User Manual - Page 11