Do you want ice cream, but are afraid to gain extra kilos? Take yogurt, 2-3 more components. And make any ice cream you like. Components can be replaced at your discretion or the presence of them in the refrigerator.
Yoghurt ice cream is very tasty, with a slight sourness. And you will not feel remorse that you eat sweets and harm your health.
Yogurt is better to take thick homemade or Greek. And if you are allergic to honey, take sugar syrup or condensed milk instead.
You probably already know him.
Take your favorite yogurt. Cut a hole for the stick. If there is no stick, you can put a small spoon.
And put in the freezer for 6-8 hours. We take out from the refrigerator. Hold the stick and dip the yogurt cup into hot water. This is to make it easier to take the ice cream out of the cup.
And we get a delicious popsicle on a stick, though without chocolate. (Although you can dress it in chocolate - see how to make a chocolate covered Soviet Eskimo.) And it turns out harder than cream ice cream.
But with more interesting options, you have to tinker a bit. For example, here is the following. In addition to simplicity, this delicacy is also useful.
Despite the simplicity, ice cream is very tasty!
Have to take:
- Homemade yogurt - 300 ml (made very simply with the help of sourdough)
- Bananas - 2 pieces
- Honey - 1-3 teaspoons or to taste
Bananas should be cut into slices and frozen in the freezer for about 1-1.5 hours. Put frozen bananas in a blender. Pour over yogurt and add about 2 tablespoons of honey. And beat well.
For an hour, place in the freezer directly in the cup in which they whipped. This is to whip the ice cream after 1 hour of freezing. It is necessary to beat so that ice crystals do not form.
After that, ice cream can be transferred to a container and left for another 1 hour in the freezer. After that, you can eat it.
How to make easy strawberry yogurt ice cream from frozen berries.
Exactly the same simple option as posted above. But it does not need to be frozen before eating. Let's eat right away!
Strawberry Ice Cream Ingredients:
- Frozen strawberries (or any frozen berries) - 200 grams
- Yogurt - 65 grams
- Honey - from 1 tablespoon (or more - to taste). And if you like sour, then do not put at all.
Remove the berries from the freezer and let stand for about 15 minutes. This is so as not to break the blender with too frozen berries.
We put all the products in a blender and beat until smooth. Beat until no ice crystals are felt on the tongue.
It is not necessary to freeze it, the berries will give the cold necessary for ice cream. But the product will be liquid.
And if you like a colder version, then put it in the freezer for 1 hour. Take out, beat and put into glasses. And again in the cold for 2-3 hours.
Healthy ice cream with strawberry, banana and yogurt.Suitable for losing weight
Take for cooking:
- Bananas (sliced and frozen) - 100 grams
- Frozen strawberries - 100 grams
- Yogurt - 2 tablespoons
- Honey - 1 tablespoon or more
Mix everything in a blender and freeze for 3-4 hours. If there is time, then after about forty minutes, remove from the freezer and beat so that there is no ice. Remove from freezer 30 minutes before serving.
Very tasty ice cream with a pleasant sourness.
Take:
- Natural Greek yogurt - 230 grams
- Cream fat content from 30% (chilled) - 400 ml
- Sand sugar or powdered sugar - 100 grams
- Pineapple natural (canned) - 3 circles
- Vanilla sugar - 1 sachet
Cut pineapple into pieces.
We put: Pineapple crushed, yogurt and vanilla sugar in a blender. Beat until completely combined at the fastest speed.
Beat the chilled cream with a mixer for 2 minutes
Add sugar and beat until the sugar crystals are completely dissolved. Let the mass thicken a little, but not much.
Pour the yogurt, which was whipped with pineapple and vanilla sugar, into the cream and mix
Pour into a container with a lid or other container. But then be sure to cover with a film
And close in the freezer for 6-7 hours. We put it in a rosette and decorate with pineapples
This is a very simple ice cream. Peaches can be changed to any berries or fruits. It turns out very tasty with: strawberries, bananas, melons, soft overripe pears.
Ingredients:
- Peaches - 500 grams
- Yogurt, very cold, any (but better without additives, homemade or Greek) - 250 ml (1 cup)
- Super-cold cream (fat content 33%) - 250 ml (1 cup)
- Powdered sugar - 120 gr
Carefully remove the skin from the peach with a sharp knife. If you do not want to cut, you can pour boiling water over the peaches. In this case, the peel will come off on its own. But at the same time, the flesh will scald and darken.
Whip the peaches in a blender until puree-like.
Whip the cream to peaks and add the powdered sugar.
And again we beat until a thick cream is formed.
We send peach puree and cold yogurt to whipped cream. And mix everything with a silicone or wooden spatula.
Now we put it in special or just disposable cups with a stick. Or in a metal container. (In metal, because plastic containers often burst from severe freezing. After that, a crack forms in the container and it remains just to throw it away!)
Yoghurt ice cream with chocolate and jam inside
For yogurt popsicle we take:
- Chocolate (any, without filling) - 200 gr
- Cold cream (fat content 33%) - 300 ml
- Chilled yogurt - 300 ml
- Powdered sugar - 100 gr
- Jam thick - 50 grams
- Paper cups and wooden sticks or plastic teaspoons.
We melt the chocolate. Coat a paper cup with liquid chocolate using a spoon. Try to make the layer thin.
And we remove the chocolate cups in the freezer for 20 minutes. Let them freeze.
Pour super-cold cream into a blender and beat together with powdered sugar until creamy.
Take chocolate cups out of the freezer. And fill halfway with whipped cream. Close with ice cream (the same cream). And insert a stick or spoon. And in the freezer for 3-4 hours.
After the stated time, we take out the cups and remove the paper cup from them.
And enjoy the delicious chill. Enjoy your meal!
With the onset of hot summer, the demand for ice cream increases. However, the quality of the store product is not always satisfactory. You can replace this delicacy with frozen yogurt. The dessert has a pleasant creamy taste. You can also freeze yogurt at home. The treat contains fewer calories and sugar than the store-bought product. This dessert is ideal for those who follow the figure.
How many calories are in frozen yogurt
The calorie content of the treat depends on which yogurt is used as the base. If a dietary dessert is required, then this indicator for the product should be minimal. To accurately calculate the calorie content of frozen yogurt, you need to add the calories of the remaining components to the base calories. Usually this indicator of the finished treat is 59 kcal per 100 grams.
To make frozen yogurt lighter, you can add raspberries, cherries, applesauce to it. If the calorie content of the product does not matter, then you can cook it with nuts, chocolate, jam.
It is worth noting that frozen yogurt can be used for a snack. The delicacy perfectly satisfies hunger, and also pleasantly cools.
What to take as a basis
Recently, the frozen yogurt franchise has become popular. However, not everyone knows how to properly prepare such a delicacy. As a base, you need to take natural yogurt. A low-fat product is not suitable for making dessert. Also, experienced housewives do not recommend using yogurt with additives and fruits. Indeed, such products contain much more sugar and starch than beneficial bacteria and milk protein.
The easiest way to prepare natural yogurt. This will require a special sourdough, which is sold in almost any store. One liter of milk is enough to make yogurt at home. You need to dissolve a bag of sourdough in it. After that, the liquid must be placed in a slow cooker or yogurt maker. The product is prepared within 6-8 hours.
frozen chocolate yogurt recipe
How to make frozen yogurt at home? This recipe is suitable for those who prefer delicate milk chocolate and rich cocoa flavor. To prepare 3 servings of goodies, you will need:
- natural yogurt - 300 g;
- sour cream 15% -100 g;
- cocoa powder - 2 large spoons;
- vanilla extract, natural - 1/4 teaspoon;
- a pinch of salt, preferably sea salt.
Cooking steps
The recipe for frozen yogurt is very simple. Chocolate should be melted in a water bath, stirring constantly. Otherwise, it will dissolve unevenly. Separately, you need to mix sea salt and cocoa powder. Add sour cream to the melted chocolate, and then beat everything. In the resulting mass, you need to add a mixture of salt and cocoa. It is also worth pouring natural vanilla extract and yogurt here. The components must be well beaten with a blender.
The container with chocolate yogurt should be tightly closed, and then placed in the refrigerator for 60 minutes. After that, it is recommended to beat the mass again. Now it remains to freeze the yogurt. To do this, it must be poured into portioned containers. Cups should be placed in the freezer and left for 5 hours.
Frozen yogurt with strawberries
If desired, you can add not only strawberries, but also mangoes to the dessert. A mix of fruits and berries is also suitable for cooking. To prepare 3 servings of goodies, you will need:
- fresh strawberries - 450 g;
- natural yogurt - 240 g;
- cane sugar - 130 g;
- lemon juice -1 teaspoon;
- kirsch or vodka - 2 teaspoons.
Strawberries before cooking, reviews are advised to clean the tails and rinse well. Alcohol may not be added.
How to cook
Anyone can make homemade frozen yogurt. The main thing is to know the technology. Berries are recommended to be cut into small slices, and then mixed with sugar and vodka. It is not recommended to add a lot of alcohol. You need to mix the products until the sugar is completely dissolved. The container with berries should be covered with a film and left at room temperature for several hours. Stir the strawberries periodically. At the end, the berries must be transferred to the blender bowl. You also need to add lemon juice and natural yogurt to this. The components should be whipped into a homogeneous mass.
The resulting mixture must be put in the cold for 60 minutes. Then it is recommended to beat the mass again. After all the manipulations, you can freeze the yogurt. This takes five hours.
Vanilla frozen yogurt
This delicacy is recommended to cook with cane sugar. As the hostesses say in the reviews, this component gives the dessert a flavor of Irish ale and caramel. To prepare 6 servings you will need:
- natural yogurt - 370 g;
- cane sugar - 150 g;
- natural vanilla extract - 1 teaspoon.
All components are recommended to be combined in a blender bowl, and then beat. In this case, the sugar should be completely dissolved. If necessary, repeat the procedure. The container with the mixture should be tightly closed and placed in the cold for 60 minutes. After the specified time, the mass must be removed and beat again. It takes 5 hours to freeze yogurt.
Yogurt frozen with fruit pieces
To prepare this healthy and tasty dessert, you can use almost any fruit. You should choose those that you like the most and are well combined with each other. To prepare the dessert you will need:
- peach;
- banana;
- Apple;
- natural yogurt - 1 cup;
- liquid honey - 2 teaspoons.
Fruits must be washed and then finely chopped. Yogurt should be mixed with honey and beat with a mixer. Chopped fruits can be added to the resulting mass. Yogurt should be poured into paper cups or cupcake molds. You need to freeze such a delicacy for 6 hours.
Dessert with frozen fruits
To prepare a dessert according to this recipe, you can use:
Yogurt must be mixed with liquid honey, and then placed in the cold for 5 minutes. The mass should thicken. It is recommended to cut fruits into large pieces, and leave the berries whole. After that, you need to put them on skewers. Yogurt must be applied with a spoon to the fruit, and then sprinkled. To do this, you can use coconut flakes, small caramels of different colors, chopped nuts, grated chocolate. Fruits should be transferred to a tray previously covered with parchment paper and placed in the freezer for 2 hours.
Summer is a time not only for relaxation and fun, but also for experiments in the kitchen. In the season of abundance of berries and fruits, you can cook a tender and very tasty delicacy. Frozen yogurt is perfect for quenching your thirst on a hot day.
If you want to make frozen yogurt, take yogurt and freeze it. My new motto.
I don’t know about you, but we have Zharinsky heat. I send mental thanks to the inventors of air conditioners and refrigerators around the clock. In such weather, in the culinary column, there can be no talk of any pastries /pichalka/. What dessert can be prepared not with the help of the oven, but with the help of the freezer? Ice cream!
This is not really a recipe for frozen yogurt at home, this is more of a tip and a life hack - how to make ice cream without knowing how to cook ice cream and without having an ice cream maker. Remember from frozen bananas? Frozen yogurt is about the same series, only even simpler.
I did a little experiment. I took strawberry yogurt with a fat content of 2.9% and two fatter yogurt products, also strawberry, 5% and 8% fat. I sent them to the freezer overnight and received three servings of frozen yogurt. Even the word “cooked” is embarrassing to write here. Calling this method a “frozen yogurt recipe” is a no-brainer. The only justification for my cooking column explaining how to put a jar of yogurt in the freezer is that I just now figured out that it can be done. And the result is a very decent frozen yogurt. I came up with a good idea myself - share it with others. My new motto.
I wanted to compare how different fat content of yogurt will affect the taste and texture of a frozen product, so I took it, focusing on the fat content that was in the store on the shelf. The result was unexpected. Now I'll tell you everything in order.
I sent all three jars as is sealed to the freezer. Everything froze over overnight. I started in descending order of fat content and the first thing I tried the next morning was a frozen yogurt product, 8% fat.
As I expected, it turned out to be the creamiest. Frozen into a more or less ice-cream-like homogeneous mass.
Right out of the freezer it was, of course, too hard, but if you let this thing stand for a couple of minutes at room temperature, you get a very good ice cream in consistency. And the taste, by the way, too. It looks like real ice cream, refreshes, cools, pleasantly pleases.
The second was the yogurt product Fruttis 5% fat. He was the shortest of the three. But only in comparison with the other two and for my personal taste.
Frozen perfectly, pinkish, strawberry.
Unlike the fatter 8% fruttis, the 5% fruttis had ice crystals on top.
In general, it also turned out well. Let stand for a minute at room temperature and enjoy.
The taste of this yogurt was noticeably less creamy and more icy, the consistency was not like that of ice cream. And it was slightly separated in a jar, at the bottom it turned out to be a creamier layer, on top - more icy. However, if I gave him another minute to think at room temperature, it would be more uniform. In any case, it was worth it. A little less creamy than 8% ice cream, but quite.
And the last in my experiment was the lowest-fat frozen yogurt. It is yogurt, not a yogurt product. To be honest, I thought that it would be generally so-so because of the low fat content, but it turned out that it was not a matter of fat content, but that it was really yogurt, and not a yogurt product. It turned out that this is the most tsimes.
Strawberry yogurt, fat content 2.9%.
From the freezer, it directly seemed that he froze into ice crystals even worse than five percent fruttis. This impression was deceiving.
I let it stand for a minute at room temperature and it turned out that it was only on the surface of such an ice pattern, but inside the yogurt was quite homogeneous and creamy yogurt.
In taste and texture, it was even better than eight percent fruttis. Fruttis still has this taste of a yoghurt product. But in real yogurt, the yogurt taste after freezing is well preserved. Ice cream turned out cold, refreshing, pleasant to the taste. Very similar to strawberry frozen yogurt. Yes, yes, I know, this is exactly what it is, literally strawberry frozen yogurt. I want to say that there is no feeling that I froze strawberry kefir. This is exactly ice cream, made at home without an ice cream maker. Even from store-bought yogurt.
Verdict: if you don't have an ice cream maker and if you don't feel like messing around with real ice cream, cooking sweet mass, freezing, mixing, etc., it doesn't matter! You can take your favorite plain yogurt from the store and freeze it. It won't be any worse. If you are more than one person, then you can freeze several yogurts, for example, three strawberry yogurts and one plain, without additives and sugar, then shake the frozen yogurts out of the jars into a food processor and grind together, put them into portioned bowls directly from the combine for serving . It will be less sweet and more healthy. And the consistency is much closer to the frozen yogurt that is served in cafes. You can blend together, for example, two different strawberry yogurts, the taste will be more interesting, or you can take strawberry and blueberry. There are as many options as there are different yogurts on store shelves, and even more.
The main advantage of this frozen yogurt ice cream? In proportion. With delicious desserts, my saturation sensor usually fails, and I eat sweets until I burst. Have you been to Tahiti? We are well fed here. There is no such problem here. Yogurt is packed in portions, I ate one - that's good.
By the way, useful advice from the field of freezing everything that comes to hand: guests came to me now, and we left the house for several hours every day in the heat for museums and attractions. We, of course, took drinking water with us, first bought several bottles, and then reused them, pouring water from the filter into empty bottles. You know me, I'm a big fan of recycling. The trick was that we filled the bottles with water in the evening and put them in the freezer. And then in the morning they took ice bottles with them. In our heat, the ice melted very quickly, and by the time you started to feel thirsty, there was already water in the bottle. We had cool water with us all day, and it’s more pleasant to carry a frozen bottle in the heat. Plus, frozen bottles additionally cooled the air in the car, helped the air conditioner. In short, a useful trick from all sides.
Hooray for the inventors of air conditioners and refrigerators! Hooray! Hooray! Hooray!
And I highly recommend this ice cream. For greater showiness, by the way, you can freeze yogurt in a special form for ice cream like Ikeevskaya. This is true. will complicate the process a little and add dishes for washing. But it will be just like real ice cream on a stick.
In contact with
Differs in variety. Storage conditions and optimal temperature conditions are indicated by manufacturers on product packaging. To ensure the long-term preservation of yogurt of its taste properties, these recommendations must be followed exactly.
Nuances of storing yogurt:
- the expiration date, which is indicated on the packaging of yogurt, can only be taken into account for products with unopened packages;
- yogurts containing preservatives can be stored in almost any conditions, even at room temperature (it is important not to store products near heat sources and under direct sunlight);
- natural yogurt can only be stored in the refrigerator;
- a container with yogurt can be frozen (often this method is used to make “homemade” ice cream”);
- under the influence of low temperatures, the nutritional value and taste characteristics of yogurt do not change;
- it is impossible to freeze and defrost yogurt again (the consistency of the product will change dramatically, and the taste properties will deteriorate);
- it is better to store yogurt in the refrigerator in glass jars (the product will spoil faster in a cardboard package);
- “Live” yogurt cannot be stored at room temperature (such a product should only be stored chilled or frozen);
- if liquid is separated from yogurt, then the product begins to deteriorate, and you should not eat it;
- after buying yogurt, you should not store it for a long time at room temperature, and then put it in the refrigerator (the product must be put in the refrigerator immediately, otherwise temperature fluctuations can shorten its shelf life);
- if there is no lid for the container, then it is better to seal the jar of yogurt with foil (polyethylene is not recommended in this case);
- if yogurt has been stored in a closed package for more than two weeks, then it is better to use it as an additional ingredient for pastries or desserts (if there are no signs indicating product spoilage);
- if a plaque appears on the surface of the yogurt, then the product is spoiled, and it cannot be eaten even if it seems fresh when the mold is removed;
- yogurts that have undergone heat treatment are not too susceptible to temperature conditions and their differences (there are much fewer useful substances in such products than in natural ones, so this nuance must be taken into account when buying them);
- Frozen yogurt can be stored for several months.
How long and at what temperature to store yogurt
The shelf life depends not only on whether the package was opened or not, but also on some of the nuances of the composition. Traditionally, all types of this product are divided into two categories: yogurt made on the basis of sourdough and without this component. In the first case, the shelf life of yogurt will be 5-7 days, in the second case, the shelf life can be up to three months.
The relationship between temperature and shelf life of yogurt:
- at a temperature of +4 to +6 degrees, yogurt is stored for 5-7 days, if the product is natural;
- at any temperature, including room conditions, yogurt can be stored for 14-30 days if it is not natural (“yoghurt product”);
- if yogurt is made independently on the basis of a special sourdough, then at a temperature of up to +7 degrees it can be stored for 6 days.
Shelf life of different types of yogurt in the refrigerator:
- drinking yogurt is stored for a maximum of 10 days;
- Plain yogurt and low fat foods keep for 1-2 weeks.
- yogurt with pieces of fruit should be eaten within 7 days.
If the package of yogurt is opened, then regardless of the type of product, it can be stored for only 7 days. It is recommended to eat it during the first 5 days. An open container with yogurt should be stored only in the cold.
A delicious and healthier treat than regular ice cream is frozen yogurt with a variety of toppings. Light, refreshing and with a pleasant sourness - you will fall in love with these desserts.
Don't shop for ice cream this summer, but whip up a light and delicious six-ingredient peach frozen yogurt.
Ingredients:
4 tbsp. peeled and diced fresh peaches
½ st. fine sugar (fruit sugar)
2 tbsp. l. lemon juice
1 tsp vanilla extract
2 tbsp. yogurt (unsweetened)
¾ st. whipped cream
Cooking:
- Grind the peaches in a blender until smooth. Mix sugar, lemon juice and vanilla until sugar dissolves.
- Whisk with yogurt until smooth. Add whipped cream and chill in an ice cream maker according to manufacturer's instructions.
- Transfer the frozen yogurt to a container and freeze until firm, at least 3 hours.
Roasted Pineapple Sandwiches with Coconut Frozen Yogurt
Perfect for summer - grilled pineapple chunks filled with coconut frozen yogurt - taste of the tropics!
Ingredients:
3 art. plain yogurt (750 ml)
3 art. frozen pineapple (750 ml)
1 tsp vanilla (5 ml)
1 st. coconut (250 ml)
2 tbsp. corn syrup (30 ml)
8 slices pineapple, peeled and dried
Cooking:
- Preheat oven to 180 degrees.
- Spread shredded coconut on a baking sheet. Place in oven and bake for 5 minutes or until golden brown. Set aside 1/3 tbsp. for decoration.
- Place yogurt, pineapple and vanilla in a blender. Then add corn syrup. Grind to a smooth consistency. Transfer to a bowl and stir in the toasted coconut.
- Place in a freezer container and freeze. Remove from freezer 10 minutes before serving.
- Place the pineapple chunks on the grill and roast until grill marks appear. Turn over and fry until done.
- Make sandwiches. Spoon frozen yogurt over one slice of pineapple and top with an additional slice. Repeat. Sprinkle with toasted coconut.
Frozen Greek Yogurt with Strawberries and Kiwis
We've got the perfect low-calorie summer treat for you: frozen with strawberries and kiwi. With less than 130 calories and a whopping 12 grams of protein, this dessert is super healthy and cool on a hot day. Serve it at a summer brunch as a fancy dessert, or store it in the freezer for when you're craving ice cream.
Ingredients:
2 tbsp. 2% plain Greek yogurt
1/2 st. skimmed milk
1/4 st. agave or honey
1 ripe kiwi, peeled and roughly chopped
6 strawberries, peeled and roughly chopped
Cooking:
- In a blender or food processor, puree the yogurt, milk, agave, and kiwi fruit. If you don't have a blender or food processor, just mix all the ingredients in a large bowl.
- Add strawberry pieces to ice cream molds. Pour the Greek yogurt mixture into the molds over the strawberries. Insert sticks and freeze until firm, about 4 hours.
- To gently remove the ice cream from the molds, dip the bottom of the molds in hot water for 10 seconds and gently pull the stick.
Canadian fruit cocktail
What could be more Canadian than red and white: maple syrup, fresh raspberries, fresh dairy and cold? Make this delicious frozen yogurt dessert. (Place the yogurt in the freezer until it is very chilled but not firm.)
Ingredients:
1 st. (250 ml) frozen raspberries
¼ st. (60 ml) pure maple syrup
1 st. (250 ml) whole milk
1 st. l. (15 ml) pure maple syrup
1 st. (250 ml) frozen yogurt or very thick Greek yogurt
4 - 6 pcs. fresh raspberries
⅓ st. (80 ml) red sugar
½ st. (150 ml) whipped cream (approx)
Cooking:
- Add frozen raspberries and ¼ cup (60 ml) maple syrup to a blender. Beat on high speed for about 5 minutes. Transfer to a small container with a spout.
- Wash the blender. Add yogurt, milk and 1 tbsp. teaspoon (15 ml) maple syrup Beat on high speed for 1-2 minutes.
- Pour red sugar onto a saucer.
- Wet the rims of 3 medium cocktail glasses with water, then dip in sugar. Leave to dry.
- Soak fresh raspberries in cold water, shake off excess water, then roll in red sugar. Transfer to a small dish and place in the freezer for 10 minutes.
- Spoon the raspberry puree evenly into each glass with a spoon. Then move on to formula milk. Place the spoon into the glass and slowly pour in the milk mixture over the spoon so that the red and white layers do not mix.
- Leave some room at the top for the whipped cream. Scoop out the cream with a spoon and a pastry syringe; on top of the whipped cream, carefully place two sugar-coated raspberries from the freezer. Serve immediately with a straw or with a dessert spoon.
Mango Kulfi (Indian ice cream)
Cardamom and fennel bring out the sweet mango flavor in this low-fat yogurt ice cream. You will be delighted with how easy it is to prepare this elegant dessert. Indian ice cream is perfect for any occasion!
Ingredients:
1 st. ripe mango, cut into large chunks
ground cardamom
Pinch of fennel seeds
2 tbsp. mango juice
1 ripe banana
1 st. l. lemon juice
2 tbsp. regular or vanilla fat-free frozen yogurt
½ st. chopped mango, for garnish (optional)
½ st. chopped pistachios, for garnish (optional)
Cooking:
- Place the mango chunks, spices, juice, banana, lemon juice, and frozen yogurt in a food processor and process until smooth.
- Transfer the mixture to an ice cream maker and prepare according to the manufacturer's instructions. Or place the mixture in a glass baking dish, cover and freeze for 2-3 hours or until completely frozen. Serve in glasses, garnished with mango cubes and pistachios.
Strawberry jam in frozen yogurt with hazelnut glaze
The perfect combination of Greek yogurt, strawberry jam and homemade nut butter create a light refreshing dessert full of summer flavors.
Ingredients:
1 liter Greek yogurt
½ st. Sahara
2 tsp cinnamon
1 tsp vanilla extract
8 art. l. unsalted butter
2 ½ cups sugar
½ st. corn syrup
3 ½ st. walnuts
2 tsp vanilla extract
1 tsp baking soda
2 tsp salt
2 tbsp. strawberry jam
Cooking:
- For frozen yogurt: Strain the yogurt through a strainer for 2 hours. Put the resulting yogurt, sugar, cinnamon and vanilla extract into a blender and blend until smooth, about 2 minutes.
- Transfer the yogurt mixture to a square baking dish and freeze until firm, about 1 hour.
hazelnut glaze
- Grease a baking sheet with 2 tbsp. l. oils.
- Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Cook for about 6 minutes, stirring constantly. Add the walnuts and cook until the mixture is golden brown, about 5 more minutes.
- Remove saucepan from heat and stir in 1 tablespoon butter, vanilla extract, baking soda and salt and whisk vigorously until bubbly, then set aside. Stir until the butter is completely melted and pour onto a baking sheet. Let glaze cool completely, about 30 minutes. Break into pieces before serving.
- Add a large scoop of jam to each ice cream bowl, then a couple of scoops of frozen yogurt, and top with a few pieces of hazelnut glaze.
Lemon frozen yogurt
If you love ice cream, this recipe will satisfy you completely without ruining your figure. Serve this frozen treat with your favorite summer berries.
Ingredients:
⅓ st. fresh lemon juice
1 ½ st. vanilla yogurt
2 tbsp. l. agave nectar
4 ice cubes
Cooking:
Mix all ingredients in a blender and freeze in an ice cream maker.
Frozen blueberry yogurt
This vibrant purple yogurt is sweetened with honey and agave and flavored with blueberries, sprigs of fresh thyme and lemon juice for extra brightness.
Ingredients:
450 g blueberries, defrosted
1 st. l. honey + 1/3 tbsp.
2 sprigs fresh thyme
2 tbsp. chilled Greek yogurt
¼ st. agaves
2 tbsp. l. freshly squeezed lemon juice
Cooking:
- Combine 1/4 cup blueberries, 2 tbsp. l. water, 1 tbsp. l. honey and thyme sprigs in a small heavy-walled saucepan. Crush the blueberries with a fork. Place over medium heat and bring to a boil. Remove the pot from the heat, cover with a lid and let the mixture sit for 15 minutes. Remove the lid and let the syrup cool slightly. Discard the thyme sprigs.
- Place remaining blueberries, remaining 1/3 tbsp. honey, yogurt, agave, lemon juice and chilled blueberry syrup in a blender or food processor. Whisk until the mixture is homogeneous.
- Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until set, about 2 hours. Then mix with a fork. Continue freezing for at least another 8 hours, or leave overnight. Using the tines of a fork, transfer the mixture to small serving bowls or glasses. Serve immediately.
drunken berries
Berries-infused mulled wine is the perfect accompaniment to vanilla yogurt ice cream.
Ingredients:
1 bottle of dry red wine
2 anise pods
1 cinnamon stick, plus 1 stick for garnish
5 carnations
½ st. light brown sugar
1 pinch of salt
500 g frozen berries, defrosted
1 liter frozen vanilla yogurt
Cooking:
- Combine red wine, anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add berries and chop. Cover and refrigerate for 2 hours.
- Pour mulled wine with berries into ice cream bowls, top with frozen yogurt and garnish with freshly grated cinnamon.
Frozen yogurt with pears
This amazing "grown-up" dessert combines vanilla frozen yogurt tinted with rich dark rum flavors, pears and a splash of raisins.
Ingredients:
⅓ st. + 3 tbsp. l. dark rum
½ st. pear juice
2 tbsp. l. Sahara
⅓ st. raisins
3 large ripe pears, peeled and cut into 8 wedges each
1 st. l. unsalted butter
1 liter frozen vanilla yogurt (regular or low fat)
Cooking:
Combine rum 1/3 tbsp. with pear juice and sugar in a heavy saucepan and bring to a boil, stirring occasionally. Reduce heat, add raisins and pears, cover and simmer until pears are tender, about 10 minutes. Remove the lid from the pot and, using a perforated spoon, remove the pears to a plate. Reduce the liquid in a saucepan, stirring occasionally, until the liquid turns into a syrup, 5 to 10 minutes. Add the oil and the remaining tablespoon of rum and return the pears to the pot. Serve with frozen yogurt.
Simplified "Peach Melba"
A simplified version of the classic dessert Peach Melba » - This easy-to-make recipe features ripe, juicy peaches with fresh raspberries (sweetened with a little jam) and vanilla frozen yogurt. Don't forget the shortbread cookies for a crunchy dessert.
Ingredients:
1 st. raspberries
¼ st. raspberry jam
450 g medium peaches
2 tsp Sahara
½ liter vanilla frozen yogurt
¼ st. crushed shortbread cookies
Cooking:
- Combine the raspberries and raspberry jam in a medium bowl and let stand 20 minutes at room temperature.
- Cut the peaches according to their size, divide into 4 dessert saucers and sprinkle sugar on top. Leave for 15 minutes until slightly juiced, turn them over once or twice.
- Spread a serving of frozen yogurt over a pile of peaches. Spread some raspberry jam on each serving of frozen yogurt. Sprinkle 1 tbsp on top. l. crushed cookies. Serve immediately.
tricolor frozen yogurt
Layers of banana, raspberry and blueberry yogurt (essentially regular yogurt, sugar and fruit mixed together) are poured into a baking dish and then placed in the freezer. Super simple treat that the whole family will love!
Ingredients:
banana yogurt
¾ st. (180 ml) 10% regular yogurt
1 ripe banana, chopped
⅓ st. (75 ml) sugar
2 tsp (10 ml) lemon juice
Raspberry yogurt
⅓ st. (75 ml) sugar
blueberry yogurt
1 ½ st. (375 ml) fresh or frozen blueberries, thawed
½ st. (125 ml) 10% plain yogurt
⅓ st. (75 ml) sugar
Cooking:
banana yogurt
- Blend all ingredients in a blender to a puree consistency. Postpone.
Raspberry yogurt
- Repeat the same with raspberries and yogurt. Strain the puree through a sieve.
blueberry yogurt
- Do the same with blueberries and yogurt. Strain the puree through a sieve.
- Pour mixtures alternately into molds. Insert sticks. Freeze 5-6 hours.
Orange Frozen Cake
This amazing bright dessert made of crispy crust, frozen yogurt with orange glaze will decorate your party.
Ingredients:
orange glaze
1 st. (250 ml) fresh orange juice
¾ st. (180 ml) sugar
3 egg yolks
2 tbsp. l. lemon juice
Zest of 2 oranges
Korzh
¾ st. (180 ml) unsalted crackers
3 art. l. (30 ml) honey
1 st. l. (15 ml) rapeseed oil or 1 tbsp. l. (15 ml) unsalted butter, melted
10 vanilla frozen yogurt scoops (approximately, depending on the size of the scoops)
Cooking:
orange glaze
- Combine all ingredients in a saucepan with a whisk until smooth.
- Bring to a boil over medium heat, stirring with a whisk. Remove from heat and pour into a bowl to cool slightly. Cover with a lid and leave until completely cool.
Korzh
- Preheat oven to 180°C. Line a baking dish with parchment paper.
- Combine all ingredients in a bowl with a fork or your hands. Pour into the bottom of a baking dish and flatten with your hands. Bake for about 10 minutes. Let cool and place in the freezer for 15 minutes.
- Place about 10 scoops of frozen yogurt, next to each other, in the bottom of the pot, completely covering the crust. Put in the freezer.
- Beat the orange filling with an electric mixer until light and frothy. Pour frozen yogurt over balls and freeze for 6 hours or overnight.
- Serve the cake cut into wedges. You can stick ice cream sticks in (first stick the sticks horizontally at a distance of 3 cm from each other, and then just cut into pieces and serve immediately).
Berry lemon ice cream
This sweet and tart recipe is the perfect treat for a hot summer day. This icy treat is loaded with vitamins, and great taste is what you'll be making this dessert over and over again for.
Ingredients:
2 tbsp. lemon juice
2 tbsp. strawberries
½ st. blueberries
½ st. raspberries
½ st. blackberries
¼ st. water
5 st. l. Sahara
6 art. l. plain Greek yogurt
Cooking:
- Combine ½ lemon juice, all berries, water, 3 tablespoons sugar and 2 tablespoons yogurt in a blender. Pour the resulting mixture into ice cream molds and freeze until firm.
- Whip the remaining lemon juice, water, sugar and yogurt in a blender for 10 seconds. Store the lemon mixture in a covered container in the refrigerator until the berry mixture has frozen in ice cream molds.
- Pour the lemon mixture over the frozen berry mixture, insert sticks and freeze until the lemon mixture is firm.
lime dessert
A sweet, tart dessert filled with a sunny aroma and a bunch of healthy vitamins.
Ingredients:
3 art. Greek yogurt
2 tbsp. l. lime juice
1 tsp lime peel
½ st. crackers (crumbs)
Cooking:
- In a bowl, combine Greek yogurt, lime juice and lime zest.
- Fill each ice cream mold halfway with the yogurt mixture. Add a spoonful of cracker crumbs and fill the rest with the yogurt mixture. Then insert the stick and freeze.
- Before serving, dip the bottom of the mold under warm water for 10 seconds and gently pull the stick to release the ice cream.
Quick Berry Frozen Yogurt
Frozen berries in chilled creamy yogurt will cool you down on a hot day in minutes.
Ingredients:
½ st. hercules (125 ml)
¼ st. chopped almonds, chopped (60 ml)
½ st. brown sugar (125 ml)
¼ st. oil, chilled (60 ml)
a pinch of salt
3 art. frozen mixed berries such as raspberries, strawberries or blueberries (750 ml)
150 g plain yogurt, chilled
2 tbsp. l. corn syrup (30 ml)
Cooking:
- Preheat oven to 350 degrees.
- Place the oats, almonds, brown sugar, butter and salt in a bowl and stir quickly. Pour onto a baking sheet and bake until golden and crispy.
- Place the frozen berries in the bowl of a food processor and process until they are puréed. Add yogurt, corn syrup and continue beating. Freeze until solid. Store in an airtight container in the freezer.
- Serve topped with crispy oatmeal.
Peach Frozen Yogurt
You can use any fruit for this dessert. Try frozen peaches, strawberries and rhubarb, or banana and chocolate chips.
Ingredients:
2 tbsp. frozen peaches, diced, skinless
2/3 cup (150 ml) yogurt
2 tbsp. l. corn syrup (improves the texture of ice cream and prevents crystallization)
½ tsp vanilla extract, optional
handful of pecans, chopped and toasted, for garnish (optional)
Cooking:
- Place the yogurt in the freezer for 10-20 minutes - just refrigerate - this will help preserve the texture. Blend frozen peaches in a blender until pureed. Add yogurt, syrup and vanilla and continue beating. Store in an airtight container in the freezer. Serve with toasted pecans if desired.