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12
sugar has dissolved. 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):
Calories 161 (22% from fat) • carb. 25g • pro. 7g
• fat 4g • sat. fat 3g • chol. 15mg • sod. 67mg
• calc. 176mg • fiber 0g
Mango Frozen Yogurt
Be sure to use fresh, ripe mangoes.
The better the mango, the better the frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
5 cups low-fat plain yogurt, strained through a
cheesecloth* for 2 to 4 hours
½ cup granulated sugar
2 mangoes, peeled, pitted and roughly chopped
(about ½ to 1-inch pieces)
1
teaspoon fresh lime juice, about ½ lime
1. In a large mixing bowl, whisk the strained yogurt and
sugar together; reserve.
2. Using a blender, purée the mangoes with the lime
juice and 1 cup of the yogurt mixture. Combine with
the remaining yogurt/sugar mixture. Cover and
refrigerate 1 to 2 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):
Calories 126 (8% from fat) • carb. 26g • pro. 5g
• fat 1g • sat. fat 1g • chol. 3mg • sod. 74mg
• calc. 204mg • fiber 2g
Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the
pretzel is a standout in this tangy and sweet dessert.
Makes about 5 cups (ten ½-cup servings)
4 cups whole milk plain yogurt, strained through
a cheesecloth* for 2 to 4 hours
¾
cup granulated sugar
1
⁄3
cup cocoa powder, sifted
pinch salt
1 cup lowfat milk
½ teaspoon pure vanilla extract
1 cup chopped chocolate or yogurt covered
pretzels
1. In a large mixing bowl, whisk the strained yogurt,
sugar, cocoa powder, salt, milk and vanilla together.
Whisk until the sugar has dissolved. Cover and
refrigerate 2 to 3 hours, or overnight.
2. 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. When the ice
cream is almost done churning, add the chopped
pretzels through the opening at the top of the ice
cream maker. The frozen yogurt will have a soft,
creamy texture. If a firmer consistency is desired,
transfer the ice cream 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):
Calories 281 (22% from fat) • carb. 48g • pro. 8g
• fat 7g • sat. fat 3g • chol. 5mg • sod. 259mg
• calc. 215mg • fiber 2g
Lowfat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in
this frozen treat.
Makes about 5 cups (ten ½-cup servings)
4 cups lowfat plain yogurt, strained through
a cheesecloth* for 2 to 4 hours
½
cup granulated sugar
pinch salt
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup
1 pound frozen mixed berries
1½ tablespoons honey
1½ tablespoons 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.
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