long with a dollop of frozen yogurt. Serve with biscotti.
Scoop frozen yogurt into 12 tall glasses.
Fill with club soda.
Sprinkle with nutmeg.
Mix jello with boiling water until dissolved.
Add cold water. With mixer on low speed, beat cream cheese into jello until smooth. Gradually add frozen yogurt and beat until smooth.
Stir in pineapple and strawberries.
Pour mixture into 9 x 13-inch container.
Garnish with nuts and maraschino cherries (if desired). Chill until firm.
Cut into squares and serve immediately.
Preheat oven to 350\u00b0F.
Melt butter in baking dish in microwave or oven.
Mix cracker crumbs with melted butter and place into 350\u00b0F oven. Bake for 5 minutes.
Meanwhile, mix pudding with milk.
Add softened frozen yogurt to pudding and milk and mix well with mixer.
Add pudding to bowl and top with baked crumbs.
Refrigerate until set.
Heat oven to 375F.
In medium bowl, combine ginger snaps and butter.
Press mixture in bottom and sides of a 9-inch pie pan.
Bake for 8 minutes.
Allow to cool completely.
In a large bowl, combine pumpkin,sugar and spices.
Stir in frozen yogurt.
Spoon mixture into prepared crust.
Freeze at least 2 hours before serving.
Top with whipped cream or Cool Whip and ground nutmeg.
Remove the seed and skin from each avocado.
Blend the avocado with lime juice, and sugar in the blender or food processor.
In a med. mixing bowl, combine the avocado mixture with the frozen yogurt.
Pour into a 8\" square pan.
Cover and freeze for up to one month.
Use an ice-cream scoop to serve.
Lay apple slices in a 3-quart or larger crockpot.
Combine sugar and cinnamon.
Sprinkle over apples and drizzle with lemon juice.
Cover and cook on Low for 6 1/2 to 8 hours.
To serve, spoon hot apples into 6 dessert dishes.
Top each with a scoop of frozen yogurt.
Lightly sprinkle with nutmeg and serve.
8 hours before making the frozen yogurt. Combine yogurt, cream, sugar, 1/3
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.
heese until smooth. Add the yogurt and blend well. Pour the
In an 8-quart punch bowl, combine Tropicana Twister and ginger ale.
Add small scoops of frozen yogurt (sherbet or ice cream). Sprinkle with cinnamon, if desired.
Makes 24 (8 ounce) servings.
Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.
ath and stir in the yogurt and lemon juice. Spoon into
he vanilla. Mix in the yogurt and diced strawberries then fold
Remove chocolate frozen yogurt from freezer.
s dissolved.
Stir in yogurt. Whip cream to soft peaks
nto prepared pan spoon raspberry frozen yogurt. With back of spoon smooth
Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.
In a 9 to 10-inch square metal pan, mix yogurt, lemon peel, lemon juice and corn syrup.
Cover airtight and freeze until firm, at least 6 hours or up to 3 weeks.
Break frozen mixture into large chunks.
If too hard, let stand a few minutes at room temperature to soften.
Whirl chunks in food processor or beat with a mixer until a smooth textured slush forms.
Return slush mixture to pan.
Cover and freeze until firmed slightly, 30 minutes to 3 hours.
Scoop frozen yogurt into chilled bowls; decorate with lemon slices.
Mix blueberry jam, Greek yogurt, almond milk, stevia sweetener, lemon juice, vanilla extract, salt, and cinnamon together in a bowl.
Pour mixture into an ice cream maker; churn to the consistency of frozen yogurt according to manufacturer's instructions, about 20 minutes.