Frozen Yogurts

Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.
Makes about 5 cups (ten ½-cup servings)

1½ tablespoons light corn syrup
1½ tablespoons honey
3 tablespoons water
2 vanilla beans, split and seeds scraped
5 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours
1 teaspoon pure vanilla extract
¾ cup granulated sugar pinch salt

1. Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve.
2. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the 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

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