Lemon Frozen Yogurt with Blueberry Swirl

Lemon Frozen Yogurt
4 cups strained yogurt (Greek-style yogurt)
1 lemon, zest and juice
1/3 cup sugar

Blueberry Syrup
3/4 cup blueberries (fresh or frozen)
1/4 water
2 Tablespoons sugar
dash cinnamon
In a small bowl, add the lemon zest, juice, and sugar. Stir until sugar dissolves and a light syrup forms. Stir syrup into the yogurt. At this point, you had a wonderfully flavored lemon yogurt. Add the mix to an ice-cream maker and freeze according to the manufacturer directions. It took about 25 minutes for it to reach a soft-serve consistency.
While the yogurt is in the ice-cream maker, add the blueberries, sugar, cinnamon and water to a small saucepan. Simmer for 10-15 minutes or until blueberries pop and the mix reduces to a semi-thick syrup. Remove from heat and allow to cool.
I’m not a pro when it comes to swirling things together. I added the frozen yogurt and blueberry sauce in alternating layers to a glass bowl. Then, I gave one or two stirs with a spoon to swirl them together. Place into the freezer and allow to firm up.
It will eventually freeze quite firm (i.e. difficult to scoop). Allow to set out for a few minutes before serving. On another attempt, I might consider adding a bit of limoncello which may deepen the lemon flavor and preclude it from freezing solid.

Coconut Frozen Yogurt with Tropical Fruit

by SteamyKitchen on September 21, 2007 · 22 comments

Co-Co Fro-Yo, Baby

Recipe is adapted from Perfect Scoop <–which by the way is written by fellow food blogger David. If you’ve never visited his website before..then…. STOP. Collaborate and Listen. Go visit D’s blog for a brand new sensation… Ice Ice Fro-Yo Baby. Fro-Yo Baby…. sorry. I couldn’t help it. I’m still stuck on the 80’s thing….

Coconut Frozen Yogurt with Tropical Fruit

6 cups of low-fat/whole plain flavored yogurt to yield 3 cups, strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 tsp coconut extract
1/2 cup sweetened coconut flakes
mixed tropical fruit (mango, kiwi, papaya, etc.)
Ice cream maker (remember to freeze your insert if you have one)
1. Strain the yogurt: If you are using regular yogurt, you’ll need to strain out the water. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in, and let it sit propped over a deep bowl in the refrigerator for at least four hours. Discard the water. If you are using Greek-style yogurt (like Fage — found at Whole Foods), you don’t need to strain.
2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill in the refrigerator for one hour to let the sugar dissolve.
3. Churn, baby, churn: Following instructions that came with your ice cream maker, churn until the mixture is the consistency of soft ice cream. 4. Toast coconut and dice fruit: While the fro-yo is churning, toast coconut. Take a dry skillet. Set on medium heat and add the coconut flakes. Stir constantly until flakes toast to a golden brown. Remove from heat immediately, and set aside. To serve, sprinkle the toasted coconut and spoon the diced tropical fruit on top of your frozen concoction.

Very Berry Fro Yo

Very Berry Fro Yo

It's sweet and tart, healthy and satisfying, and full of berries! The original recipe was in the recipe book that came with an ice cream maker,  changed it a bit to make it healthier. Enjoy!

Very Berry Fro Yo

1/2 c skim milk

1/4 c. sugar

5 c. fat free vanilla yogurt

1 c. frozen mixed berries

1 c. finely diced strawberries

1 tsp. almond extract

Whisk milk and sugar in a mixing bowl for a minute. Add the remaining ingredients, stir well. Add to ice cream maker and churn for 25 minutes. I like to eat it as is, a bit soft. Keep in the freezer for 2 hours to harden.

Frozen Vanilla Yogurt

Time: 25 minutes, plus 2 hours to freeze. The quality of yogurt really matters here; look for brands without unnecessary additives (Straus Family Creamery is our favorite). We prefer a fairly tangy yogurt, so add more sugar if you want yours sweeter. Like most frozen desserts, this fro-yo tastes best when fresh.

Yield: Makes about 4 3/4 cups; 9 servings

Ingredients

• 32  ounces  (about 4 cups) plain nonfat yogurt
• About 3/4 cup sugar
• 1 tsp vanilla
  

Preparation

1. In a medium bowl, whisk together yogurt and sugar until sugar dissolves. Taste and add more sugar if you like.
2. Spoon mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer yogurt to a container and freeze until firm, about 2 hours.
Make ahead: Freeze up to 1 week. Let soften at room temperature about 45 minutes before scooping, or microwave a few seconds until softened.
Note: Nutritional analysis is per 1/2-cup serving.

Nutritional Information

Calories:

121 (1% from fat)

Protein:

5.8g

Fat:

0.2g (sat 0.2)

Carbohydrate:

24g

Fiber:

0.0g

Sodium:

77mg

Cholesterol:

2mg

Sunset, JUNE 2009

Tart'n' tangy fro-yo
MAKES About 4 3/4 cups; 9 servings TIME 25 minutes, plus 2 hours to freeze

32 oz. (about 4 cups) plain nonfat yogurt
About 3/4 cup sugar

1. In a medium bowl, whisk together yogurt and sugar until sugar
dissolves. Taste and add more sugar if you like.

2. Spoon mixture into an ice cream maker and freeze according to
manufacturer's directions. Transfer yogurt to a container and freeze
until firm, about 2 hours.

Make ahead: Freeze up to 1 week. Let soften at room temperature about
45 minutes before scooping, or microwave a few seconds until softened.

PER 1/2-CUP SERVING 121 CAL., 1% (1.8 CAL.) FROM FAT; 5.8 G PROTEIN;
0.2 G FAT (0.2 G SAT.); 24 G CARBO (0 G FIBER); 77 MG SODIUM; 2 MG CHOL.

START RIGHT The quality of yogurt really matters here; look for brands without unnecessary additives (Straus Family Creamery is our favorite).
SWEETEN TO TASTE We prefer a fairly tangy yogurt, so add more sugar if you want yours sweeter. Like most frozen desserts, this fro-yo tastes best when fresh.
[ILLUSTRATION OMITTED]
[ILLUSTRATION OMITTED]
Variation: Luscious lemon fro-yo
Just as refreshing as our Tart 'n' Tangy Fro-Yo, but with the bright taste of lemon. To make it, substitute 2/3 cup lemon curd for the sugar in step 1 of our Tart 'n' Tangy Fro-Yo recipe (see page 98). The mixture will take longer to freeze until firm, however--about 3 1/2 hours.