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Combine the milk, chocolate and sugar in a saucepan and place over low
heat; stir until the chocolate is completely melted and sugar is dissolved.
Transfer to a bowl and refrigerate until completely cool. Add the yoghurt,
stir until smooth. Pour into the freezer bowl, turn the machine on and
let mix until thickened, about 20 to 25 minutes. If desired, transfer the
frozen yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g • fat 10g
sat. fat 6g • chol. 7mg • sod. 53mg • calc. 146mg • fibre 1g
VERY BERRY FROZEN YOGHURT
Use fresh berries in season, but frozen berries make this a year ‘round
treat.
Preparation: about 15 to 20 minutes; 20 to 25 minutes chilling time, plus
additional time, for firmer consistency.
Makes about eight servings
2 cups lowfat vanilla yoghurt
½ cup whole milk
¼ cup sugar
360 grams frozen mixed berries, puréed and strained to
remove seeds
Combine the yoghurt, milk, and sugar in a medium mixing bowl; using
a hand mixer on medium speed, mix until sugar is dissolved, about 1½
to 2 minutes. With the mixer on low speed, add the berry purée and mix
until combined, about 30 to 40 seconds. Turn the machine on. Pour the
mixture into the freezer bowl and let mix until thickened, about 25 to 30
minutes. If desired, transfer the frozen yoghurt to an airtight container
and place in freezer until it has reached desired firmness.
Nutritional information per serving:
Calories 102 (11% from fat) • carb. 20g • pro. 3g • fat 1g
sat. fat 1g • chol. 5mg • sod. 45mg • calc. 124mg • fibre 1g
PEACH FROZEN YOGHURT
The creamy consistency of our peach frozen yoghurt makes it hard to
believe that it is so low in fat.
Preparation: 5 to 10 minutes; 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings.
1 can (450 grams) peaches packed in juice
2 cups lowfat vanilla yoghurt
¹
³
cup sugar
Drain peaches, reserving ¼ cup of the juice. In a blender or food proces-
sor fitted with the metal blade, pulse to chop the peaches. Add the vanil-
la yoghurt, sugar, and reserved peach juice. Process until smooth and the
sugar is dissolved, about 1 minute. Pour the peach/yoghurt mixture into
the freezer bowl, turn the machine on, and let mix until thickened, about
20 to 25 minutes. If desired, transfer the frozen yoghurt to an airtight
container and place in freezer until it has reached desired firmness.
Nutritional information per serving:
Calories 101 (7% from fat) • carb. 21g • pro. 3g • fat 1g
sat. fat 0g • chol. 3mg • sod. 39mg • calc. 100mg • fibre 0g
PREMIUM ICE CREAMS &
GOURMET FLAVOURS
VANILLA BEAN
Rich and creamy, vanilla bean ice cream is a traditional French custard
style ice cream.
Preparation: about 40 to 45 minutes active time (must allow time to cool
completely); 20 to 25 minutes chilling time, plus additional time, for firmer
consistency.
Makes eight servings
1¼ cups whole milk
1¼ cups heavy cream
1 vanilla bean (about 15cm in length)
2 large eggs
2 large egg yolks
½ cup sugar
2 teaspoons vanilla extract
Combine the milk and cream in a medium saucepan. Use a sharp knife to
split the vanilla bean in half lengthwise. Use the blunt edge to scrape out
the seeds. Stir the seeds and bean pod into the milk/cream
mixture. Bring the mixture to a slow boil over medium heat, reduce the
heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand