f preserves and can be frozen or stored in the refrigerator
Puree the strawberries in a blender or food processor for 30 seconds. Add the yogurt and honey and blend until smooth. Pour the mixture into a freezer-proof container, cover and freeze. Stir the frozen yogurt every 30 minutes for 2 hours, then every hour for a further 3 hours.
Use an ice cream scoop to divide the frozen yogurt among six bowls. Sprinkle with the chopped strawberries and serve.
Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
Line two 12-cup muffin pans with paper liners. Place a cookie into each muffin cup. Set aside.
Whip cream in a large bowl with an electric mixer until soft peaks form. Beat in condensed milk and lemon juice until mixture thickens.
Pour evenly into muffin cups. Smooth top and pour 1 tsp passionfruit pulp onto each cup.
Freeze for 2-3 hours or until frozen. Serve topped with a drizzle of remaining passionfruit pulp.
scoop out 6 balls of frozen cream and roll in coconut
long with a dollop of frozen yogurt. Serve with biscotti.
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
long with the nuts and frozen raspberries.
Divide the mixture
ach with a scoop of frozen mango yogurt. Top with crushed
Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
Add remaining ingredients. Blend until smooth.
Freeze until mushy. Beat and pour into popsicle molds.
Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
Remove chocolate frozen yogurt from freezer.
Set the pints of Coconutmilk frozen dessert on the counter to
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks.
COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.
Mix ingredients just before serving.
Pour over ice or frozen ice ring.
Makes 12 to 15 servings.
Mix all ingredients together.
Freeze overnight.
Thaw slightly before serving.
Can use small muffin tins (spray with Pam; pop out and store in freezer.
May be used as light dessert or as a frozen salad.
Dissolve jello in boilig water; add remaining ingredients.
Mix and freeze.
Makes about 3 (1/2 gallon cartons; use empty milk cartons).
When serving, add 2 quarts ginger ale for each 1/2 gallon frozen punch.
Stir until slushy.
Mix ingredients just before serving.
Pour over crushed ice or frozen ice ring.
Serves 12 to 15.
In large pot, bring sugar and water to a boil.
When dissolved, remove from heat.
Add Jell-O, stirring constantly. (Flavor doesn't matter.
It is just for color.)
Add frozen lemonade and frozen orange juice.
Mix well.
Add can of pineapple juice and almond extract.
Put into 2 (1 gallon) freezer bags and freeze flat.
Add water to dilute frozen juices as directed on cans. Combine juices and water.
Chill thoroughly.
Just before serving, add ginger ale.
Makes 14 punch cups.