Mix together the first 4 ingredients.
Beat the next 3 ingredients with mixer until thickened.
Sprinkle flour mixture over egg mixture.
Using rubber spatula gently fold together. Bake 400\u00b0
for 10 to 12 minutes in jelly roll pan lined with wax paper sprayed with cooking spray.
Invert cake on powdered sugar sprinkled towel and roll up quickly.
Cool completely on wire rack.
issolved. Add the Amaretto and sugar. Remove the heat and whisk
This is a recipe for those who have to limit their sugar.
It is a little tart, but with Cool Whip or no sugar frozen dessert on top, it tastes good to those of us who can't tolerate much sugar.
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.
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.
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.
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.
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.
Whisk the yogurt in a bowl until smooth.
Whisk in the sugar, then carefully beat in the matcha packets to make sure they disperse evenly and there are no lumps. The yogurt should be a very pale green now.
If you want to add the food coloring, add a few drops to your liking for presentation to deepen the matcha coloring and whisk well.
Pour the mixture into pop molds, ramekins, etc. and freeze for at least 4-6 hours or overnight.
To make the frozen yogurt, in a large bowl beat
To make the frozen yogurt, in a large bowl beat
ours before making the frozen yogurt. Combine yogurt, cream, sugar, 1/3 cup lemon
nd mix with 1 tbsp sugar. Set aside for 20 mins
ixer. Add 1/2 cup sugar and beat for 3 mins
Combine yogurt, liqueur, 2 tbsp sugar and vanilla bean seeds. Place in freezer for about 2 hours, stirring every 15-20 mins with a whisk.
Meanwhile, caramelize remaining sugar over medium heat. Add orange juice and bring to a boil. Reduce heat and simmer until well combined. Add pear halves and cook for about 15 mins. Remove pears and allow to cool.
Transfer cooled pears to serving plates and drizzle with remaining syrup. Serve with frozen yogurt.
Whip cream with 2 tbsp powdered sugar until stiff. Mix together yogurt, lemon juice and 4 tbsp powdered sugar then add to beaten cream. Freeze, stirring regularly, for 1 1/2 hours then freeze undisturbed for 1 1/2 hours.
To serve, swirl 1/4 lb raspberries, maple syrup and 2/3 of pistachios into frozen yogurt. Transfer to a piping bag with a large tip and pipe into serving glasses. Decorate with remaining berries and pistachios and serve.
Crush SnackWell's graham snacks with a rolling pin on waxed paper.
In a large bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter Buds.
Press this mixture into a deep dish pie pan that has been sprayed with nonfat vegetable cooking spray. Pour softened frozen yogurt into the crust.
Place in freezer for at least 1 hour.
Once the yogurt has hardened, you may spread the fudge topping on top of it.
Place the pie back in the freezer for 30 minutes.
hill while preparing the remaining recipe.
In a large bol
Combine the mango, 1 tbsp powdered sugar and 2 tbsp yogurt in a small bowl. In a separate bowl, combine the vanilla with the remaining powdered sugar and yogurt. Spoon 1/3 of the mango mixture into 8 popsicle molds. Top with half of the yogurt mixture and swirl with a skewer. Repeat with the remaining mango and yogurt mixture. Press popsicle sticks into molds. Freeze 6 hours or overnight.