LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum

ORANGE & CHOCOLATE CHIP YO-CREAM

(Greek yogurt meets heavy cream, then gets churned and frozen)

Refreshing, Orangy, Creamy and Delicious.  The healthy benefits of Greek yogurt and the creaminess of ice cream combine for a spectacular flavor fantasy in this NEW frozen dessert.  (Very much like Swiss Orange Chip Ice Cream)

Ingredients:

1 cup plain non fat Greek yogurt

1 cup vanilla non fat Greek yogurt

¼ plus1/8 teaspoon pure orange extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

4 drops red food coloring and 6 drops of yellow food coloring (whatever combination to make orange), optional

2 teaspoons orange zest (grated in small pieces), or zest of 1 medium orange

1 to 1 ½ cups mini semi sweet chocolate chips

Directions:

In a blender, blend all of the ingredients (except chocolate chips and orange zest) just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions.  Just before you remove the yogurt from the ice cream machine add the mini chocolate chips and the orange zest. Be sure that the chips and zest mix in. Freeze for 3 hours before serving.  Top with your favorite topping.

Ingredients

Ready to Put in the Ice Cream Machine

Just Out of the Ice Cream Machine, ready to Freeze

Toasted Almond Frozen Yogurt

Take your taste buds on a tantalizing toasted almond adventure trip.  Creamy and delicious.


Ingredients:

1 cup plain non fat Greek yogurt

1 cup vanilla non fat Greek yogurt

¼ teaspoon almond extract, optional
1 ½ cups original almond milk (in the dairy case)
¾ cup sugar (I used extra fine baker’s sugar)
¼ cup heavy whipping cream

½ to ¾ cup toasted sliced almonds*

Directions:

In a blender, blend all of the ingredients (except the toasted almonds) just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions.  Just before you remove the yogurt from the ice cream machine add the toasted almonds and be sure they stir in. Freeze for 3 hours before serving.  Top with your favorite topping.  My favorite is caramel topping, especially on toasted almond.

*To Toast Almonds, preheat oven to 400 degrees F. Place sliced almonds in a single layer on a baking sheet.  Bake at 400 degrees F. for approximately 3 minutes.  Stir, then cook for approximately 1 minute more.  For a burnt almond flavor, toast the almonds about 1 minute longer.  Remove from oven and let cool completely (you may freeze them if you wish).

Ingredients

Just finished churning

Just out of the freezer

Serving Time

with Fresh Strawberries and Chocolate Syrup

With Caramel Sauce

Toasted Trio

CREAMY COCONUT & VANILLA FROZEN YOGURT

Creamy Coconut & Vanilla Frozen Yogurt with a Trio of Toppings

2 cups non fat vanilla Greek yogurt
1 ¾ cup vanilla coconut milk (in the dairy case)
¾ cup sugar (I used extra fine baker’s sugar)
¼ cup heavy whipping cream

½ cup coconut flakes

In a blender, blend all of the ingredients (except coconut flakes) just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions.  Just before you remove the yogurt from the ice cream machine add the coconut flakes and be sure it stirs in. Freeze for 3 hours before servings.

For a pina/colada treat serve with fresh pineapple or pineapple ice cream topping.

For a refreshing berry delight, serve with berry freezer jam

Just for fun, serve with chocolate fudge or chocolate syrup

Just out of the ice cream machine and ready for the freezer

Pineapple Ice Cream Topping

Berry Freezer Jam Topping

Chocolate Syrup Topping

Frozen Yogurt and Chocolate Bliss Cups

Frozen Yogurt and Chocolate Bliss Cups - (dark chocolate, Greek yogurt, and pure awesomeness) Easy to make. These are little delights that are a refreshing treat. Fairly healthy for a delicious mini frosty morsel. Serve these at a gathering and your guests will not be disappointed.

My friend Jenn and I developed these little delicious gems.  Both of us are trying to come up with healthier desserts to offer our families.


Ingredients:

1 10 oz. bag high quality dark chocolate chips (I used Ghirardelli 60% Cacao Chips)

2 6 oz. containers Greek yogurt, naturally flavored, not plain (I used raspberry flavor)

16 Fresh Raspberries, washed and drained

Ziploc quart size freezer bag

Decorating tip and attachment

Cooking Spray

Mini Cupcake Papers

Yield: 16 mini cups

Melt the chocolate in a double boiler, stirring with a spatula.  The chocolate should be smooth and velvety.  Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray (be sure to coat the sides of the papers with spray, too).  Spoon (I used a mini teaspoon) the melted chocolate into the cupcake papers, coating the bottoms and sides entirely.  Put an extra spoon full of melted chocolate at the bottom of each cup.  Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.  Pipe(I used a quart size Ziploc freezer bag, stuffed the yogurt in it to one corner and then cut the corner at the tip and fastened the decorating tip to the bag** ) or spoon the yogurt mixture into the cooled chocolate cups. Place a single upside down raspberry in the center of each filled cup.  Cover with plastic wrap or one of those shower cap food covers and place the tray in the freezer for a 2 to 2 ½ hours or so to freeze completely.  Keep frozen and eat them immediately after they are served.

** a decorating tip is not essential, it will just make your little yogurt cups more festive.

Any flavor yogurt may be used.  Strawberry – garnish with a strawberry slice.  Blackberry – garnish with a single blackberry.  Cherry, garnish with a pitted cherry, etc.

Milk chocolate or semi sweet chocolate may also be substituted.

Tip – the raspberry may get frosty when you take them out of the freezer.  To take the frost off, make sure your hands are clean and dip your fingers in some warm water, then gently rub the raspberry with the warm water.  Serve immediately.

Variation: Chocolate Covered Frozen Yogurt Bliss Cups

When melting chocolate, melt about 5 oz. more.  Follow the directions above, but after you add the raspberry, add some melted  chocolate to cover the yogurt.  Partially submerge the raspberry in the chocolate covering.  Freeze as directed and enjoy.  See picture on bottom of page.

Ingredients

Cooking Spray Sprayed Cupcake Liners

Ziplock for Piping

Chocolate for Melting in Makeshift Double Boiler

Melted Chocolate

Chocolate Lined Cupcake Liner

Chocolate lined Cupcake Liner

Chocolate Cup Cake Liners on the Cookie Sheet

Yogurt in the Ziploc

Chocolate just out of the Refrigerator

With Yogurt Raspberry Piped In

Garnished with Raspberry ready to Freeze

Ready to Freeze

Just out of the Freezer

Ready to Eat

Chocolate Covered Variation: Ready to Freeze.  Chocolate had already begun to set when I took the photo.

Chocolate Covered Variation: Ready to Eat.  I hope to get a better photo of this.