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Cherry Vanilla
Frozen Yoghurt
Makes about ten ½-cup servings
1 340g pitted sweet cherries,
fresh, canned and drained
(measure after draining),
or frozen, thawed
1 cup whole milk
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1½ cups lowfat or fat free vanilla
yoghurt
Place the cherries, whole milk, granulated
sugar, and vanilla in a blender jar and
blend on high speed for 40 to 50 seconds
until smooth, creamy and completely
homogenous. Transfer to a bowl and stir in
the yoghurt. 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 84 (10% from fat) • carb. 17g • pro. 3g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 34mg
• calc. 95mg • fibre 1g
Blueberry Sorbet
Makes about ten ½-cup servings
1¹∕
³
cups granulated sugar
²∕
³
cup water
1 900g fresh or frozen blueberries
(wild if possible)
3 tablespoons fresh lime juice
2 tablespoons light corn syrup
Combine the sugar and water in a medium
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. Stir in blueberries and
cook until they pop open. Allow to cool for
10 to 15 minutes. When cool, transfer the
blueberry mixture to a blender and add the
lemon juice; blend on high speed until
smooth and homogenous; stir in corn syrup.
Pour mixture through a fine mesh strainer to
remove seeds. Cover and chill for at least 4
hours before freezing.
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 sorbet 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, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 139 (2% from fat) • carb. 35g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 6mg • fibre 1g
26070 ICE-45A Ice Cream Maker Recipe Book.indd 1126070 ICE-45A Ice Cream Maker Recipe Book.indd 11 3/3/08 4:03:36 PM3/3/08 4:03:36 PM