Specifications

12
thickened, about 20 to 25 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.
Nutritional information per serving:
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g
CHOCOLATE CHERRY FROZEN YOGURT
Makes about fourteen ½ cup (125 ml) servings
9 ounces (252 g) bittersweet or semisweet chocolate, cut in
1-inch (2.5 cm) pieces
1½ cups (375 ml) whole milk, heated to a simmer
4 cups (1L) lowfat vanilla yogurt
1
⁄3 cup (80 ml) granulated sugar
¼ cup (50 ml) maraschino cherry juice
1 cup (250 ml) drained maraschino cherries, roughly chopped
Place the chocolate in a food processor fitted with the metal “s”
blade. Pulse to chop. With the machine running, add the warmed
milk in a slow, steady stream and process until the chocolate is melted.
Add the yogurt, sugar, and cherry juice; process until smooth.
Refrigerate until well chilled, at least 2 hours.
Turn the machine on; pour the mixture into freezer bowl, and let mix
until thickened, about 20 to 25 minutes. During the last 5 minutes
of freezing, add the chopped cherries. 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.
Nutritional information per serving:
Calories 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g
sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g
VERY BERRY FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
¾ cup (180 ml) whole milk
1
⁄3 cup (80 ml) granulated sugar
4 cups (1L) lowfat vanilla yogurt
18 ounces (505 g) frozen mixed berries, thawed,
puréed and strained to remove seeds
1 teaspoon (5 ml) pure vanilla, almond, or lemon extract
In a medium mixing bowl, use a hand mixer to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes
on low speed. Stir in the yogurt, berry purée and extract. Turn the
machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 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.
Nutritional information per serving:
Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g
sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g
COFFEE LATTE FROZEN YOGURT
Makes about fourteen ½-cup (125 ml) servings
1 cup (250 ml) whole milk
1 packet plain gelatin
½ cup (125 ml) granulated sugar
3 tablespoons (45 ml) instant espresso powder
1 quart (900 ml) about 31⁄2 cups lowfat vanilla yogurt
½ cup (125 ml) half-and-half (can use fat-free)
Place milk in a 2-quart (1.9 L) saucepan; sprinkle with gelatin and let
stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in
sugar and espresso powder; cook until sugar is dissolved.Transfer
to a medium bowl and cool. Add yogurt and half-and-half, stir until
completely blended. Turn the machine on; pour the mixture into
freezer bowl, and let mix until thickened, about 20 to 25 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.
Nutritional information per serving:
Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g
sat. fat 2g • chol. 9mg • sod. 56mg • calc.143mg • fiber 0g
SORBET
Bits of fresh citrus zest add a burst of flavour to these refreshing
sorbets.
FRESH LEMON SORBET
Makes about fourteen ½-cup (125 ml) servings
6 cups (1.5 L) sugar
3 cups (750 ml) water
2¼ cups (550 ml) freshly squeezed lemon juice
1½ tablespoons (22 ml) finely chopped lemon zest *
Combine the sugar and water in a large saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 to 5 minutes. Cool completely. This