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10
Red Raspberry
Frozen Yoghurt
Makes about ten ½-cup servings
1 340g fresh red raspberries
(or frozen, thawed)
¾ cup granulated sugar
¼ cup fresh lime juice
½ cup whole milk
1¹∕
³
cups fat free or lowfat vanilla
yoghurt
Place the raspberries, sugar, and lime juice
in a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. If desired pour
through a fine mesh sieve to strain out the
seeds (press with the back of a wooden
spoon or spatula). Transfer raspberry liquid
to a medium bowl. Stir in milk and yoghurt
with a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 113 (3% from fat) • carb. 26g • pro. 2g
• fat 0g • sat. fat 0g • chol. 2g • sod. 27mg
• calc. 75mg • fibre 1g
Strawberry Banana
Frozen Yoghurt
Makes about ten ½-cup servings
1 large banana, peeled and cut
into 2.5cm pieces
1 230g fresh (hulled) or frozen,
thawed strawberries
½ cup granulated sugar
½ cup whole milk
¼ cup orange juice concentrate,
thawed
½ teaspoon pure vanilla extract
1½ cups fat free or lowfat vanilla
yoghurt
Place the banana, strawberries, sugar, milk,
orange juice concentrate, and vanilla in
a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. Transfer to
a medium bowl and stir in yoghurt with
a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 113 (7% from fat) • carb. 24g • pro. 4g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 33mg
• calc. 89mg • fibre 1g
26070 ICE-45A Ice Cream Maker Recipe Book.indd 1026070 ICE-45A Ice Cream Maker Recipe Book.indd 10 3/3/08 4:03:36 PM3/3/08 4:03:36 PM