nto prepared pan spoon raspberry frozen yogurt. With back of spoon smooth
o a large bowl. Add yogurt, evaporated milk, sugar, half-and
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.
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.
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.
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.
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.
Remove chocolate frozen yogurt from freezer.
Place cubed cake in bottom of a 9 x 9-inch pan.
Combine pudding, milk and frozen yogurt.
Pour over cake.
Dissolve Jell-O in water; add frozen strawberries.
Pour over yogurt mixture. Chill until set; top with Cool Whip.
Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.
orbet is freezing, slightly soften frozen yogurt.
Spread evenly over sorbet
Blend 1 1/2 cups frozen yogurt and strawberries in a blender. Divide between 2 tall glasses and add 1 cup chilled club soda to each glass. Top each with 1/4 cup nonfat vanilla frozen yogurt.
Place the milk, frozen yogurt, vanilla extract, and cinnamon in a blender, and process on medium speed until thick and creamy.
Scrape the sides of the blender during processing as needed.
Divide the shake among 2 tall chilled glasses.
Top each with a tablespoon of the whipped topping and, if desired, a sprinkling of nutmeg.
Enjoy!
long with a dollop of frozen yogurt. Serve with biscotti.
Combine pumpkin pie filling, frozen yogurt, ice, soy milk, cinnamon, nutmeg, and vanilla extract in a blender; blend until smooth.
Let frozen yogurt soften to a milkshake consistency.<
In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla.
Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes.
Serve marinated berries over a scoop of vanilla frozen yogurt.