PINA COLDADA SMOOTHIE

Ingredients:

1 (6 oz.) container Pineapple Greek Yogurt

1 cup frozen pineapple chunks or tidbits (the ones from Trader Joe’s work really well)

8 Tablespoons Coconut Milk

1 Tablespoon toasted Coconut, optional

Directions:

Put all the ingredients into the blender and blend until combined.  Serve and enjoy.

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

CHILLY AND REFRESHING - LEM'N KEY LIME PIE

Garnished with Whipping Cream and Chocolate Syrup

“A Frozen Festival of Flavors”

A duet of delights come together in this mouth watering frosty favorite….The citrus chiefs lemon and Key lime, combine with Greek Yogurt and sweetened condensed milk to make this an easy and fun-filled dessert.  

Ingredients:

2 cups plain Greek yogurt (sour cream may be substituted)

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1 Keebler shortbread crust (or graham crust)

Yellow food coloring

Green food coloring

Heavy whipping cream for garnish

Triple berry freezer jam or chocolate syrup for garnish
Frozen yogurt drops for garnish, optional

Garnished with Triple Berry Freezer Jam

Garnished with Triple Berry Freezer Jam and Frozen Yogurt Bites

Directions:

BEAT yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.   DIVIDE the filling evenly into two small mixing bowls.  SQUEEZE a few drops of yellow food coloring into one of the bowls of filling and a squeeze a few drops of green food coloring into the other bowl of filling.  MIX each bowl well.  POUR half of the green filling into the crust and smooth it with a spatula.  Next, POUR half of the yellow filling on top of green filling.  Gently SMOOTh it over the green.  REPEAT with the green and yellow filling alternating until the crust is full.  Then, take a tooth pick and gently MOVE it in circular motions to SWIRL the filling colors together. PUT in the freezer and freeze over night or until completely frozen.  GARNISH with piped whipping cream and berry freezer jam or chocolate syrup.

Ingredients

Ingredients Mixed

Yellow Filling

Green Filling

Green Layer

Layer 2 - Yellow Layer

Layers 3 and 4

Swirled and Ready to Freeze

LEM'N KEY LIME CREAMY PIE

A medley of sweet and sour flavor sensations help this creamy pie work in harmony with your tangy dessert cravings.

Ingredients:

½ cup sour cream

1 ½ cups plain Greek yogurt

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1/2 tablespoon cornstarch (to thicken pie so it will set)

1 Keebler shortbread crust (or graham crust)

Heavy whipping cream for garnish

Triple berry freezer jam

Directions:

HEAT oven to 350 degrees F.  Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.  Add the cornstarch and mix until any lumps are gone.  Pour into crust.

BAKE 25 to 30 minutes or until set.  Cool thoroughly.  Chill 2 hours.  Garnish with whipping cream and triple berry freezer jam.  Store in the refrigerator.

Ingredients

Ingredients all mixed together

Ready for the Oven

Just out of the Oven