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Chocolate Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the pretzel is a
standout in this tangy and sweet dessert.
Makes about 7 cups
2 cups low-fat milk
1 cup granulated sugar, divided
pinch table salt
4 large egg yolks
½ cup cocoa powder
6 ounces bittersweet chocolate, chopped
8 cups whole milk plain yogurt, strained through
a cheesecloth for 2 to 4 hours
1 teaspoon pure vanilla extract
2 cups chopped chocolate-covered pretzels
Add milk, half of the sugar, and salt to a medium saucepan.
Over medium-low heat, gradually bring the mixture just to a boil.
While the milk/sugar mixture is heating, add the remaining
sugar to a mixing bowl with the egg yolks. Using a hand mixer
on low speed or a whisk, beat until mixture is pale and thick.
Once the milk/sugar mixture has reached a boil, slowly whisk in
the cocoa powder until smooth. Whisk ¹∕
³
of the milk/cocoa mix-
ture into the yolk/sugar mixture. Add another ¹∕
³
and then return the
combined mixture to the remaining milk/cocoa in the saucepan.
Over medium-low heat, stirring constantly in a figure-eight rotation
with a wooden spoon, heat the mixture until it coats the back of the
spoon. This mixture must NOT boil or the yolks will overcook – the
process should only take a few minutes. Strain directly into a bowl
containing the chopped chocolate, and cool to room temperature.
Cover and refrigerate 2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. When the frozen yogurt is almost done
churning, add the chopped pretzels through the top of the ice
cream maker. 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 (based on ½ cup):
Calories 370 (33% from fat) • carb. 56g • pro. 9g • fat 15g • sat. fat 7g
• chol. 65mg • sod. 280mg • calc. 178mg • fiber 2g
Low-Fat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in this frozen treat.
Makes about 7 cups
48 ounces low-fat plain yogurt, strained
²∕
³
cup granulated sugar
¼ teaspoon table salt
1½ teaspoons pure vanilla extract
3 tablespoons light corn syrup
1½ pounds strawberries, hulled and halved
2 tablespoons honey
2 tablespoons fresh lemon juice
In a large bowl, whisk the yogurt with the sugar, salt, vanilla
and corn syrup; reserve.
In a medium saucepan, heat the strawberries, honey and lemon
juice on low for about 5 minutes, or until just softened. Strain,
discarding liquid, and cool. Once the strawberries are cooled,