Recipe: 19 Frozen Yogurt Recipes

i haven't tried any of these, but had them on file. let us know what works -- i have also wanted to make my own frozen yogurt!
have fun!

FROZEN STRAWBERRY YOGURT
2 c. sliced strawberries, pureed
1 c. plain low-fat yogurt
1 tbsp. super fine sugar
Combine fruit, yogurt and sugar. Pour into 2 quart freezer container. Cover and freeze until mixture is slightly thickened (about 30 minutes). Remove from freezer and stir vigorously. Cover and return to freezer. Repeat stirring process every 15 to 20 minutes until mixture resembles soft sherbet. Per serving: 70 calories, 3 grams protein, 1 gram fat, 129 grams carbohydrate, 40 milligrams sodium, 3 milligrams cholesterol.

TOASTED ALMOND FROZEN YOGURT
1/2 c. whole natural almonds
1 1/2 c. lowfat 2% milk
3 egg yolks
3/4 c. sugar
1 c. lowfat plain yogurt
1 tsp. vanilla
1/2 tsp. almond extract
Fresh fruit (optional)
Low Sodium. Makes 6 servings. Spread almonds in single layer on baking sheet. Bake at 350 degrees F. 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool; chop coarsely. Bring milk to boil in heavy saucepan; set aside. Beat egg yolks with sugar until light and lemon colored. Gradually stir in hot milk; mix well. Return egg yolk mixture to pan. Cook, stirring constantly, over low heat until mixture coats back of spoon. Do not boil. Remove from heat and cool. Blend in yogurt, vanilla and almond extract. Stir in almonds. Pour mixture into ice cream freezer. Freeze according to manufacturer's directions. Serve with fresh fruit, if desired.

CREAMY FROZEN YOGURT
1 pkg. (4 serving size) Jell-O Brand
Sugar Free Gelatin, any flavor
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) plain lowfat
yogurt
2 c. thawed Cool Whip Whipped Topping
Low Sodium. Makes 7 (1/2 cup) servings. Dissolve gelatin in boiling water. Add cold water. Stir in yogurt until well blended and smooth. Fold in whipped topping. Pour into 9 inch square pan. Freeze until firm, about 6 hours or overnight. Scoop into individual dessert dishes.

FAST FROZEN YOGURT
--RASPBERRY FROZEN YOGURT:--2 (12 oz.) pkg. frozen unsweetened
raspberries
1 (8 oz.) pkg. plain lowfat yogurt
1/2 c. confectioners' sugar
1/2 c. raspberry flavored liqueur
1/2 tsp. vanilla--STRAWBERRY FROZEN YOGURT:----BLUEBERRY FROZEN YOGURT:----MELON FROZEN YOGURT:--
In food processor, process raspberries until finely shaved, scraping down bowl occasionally. Add yogurt, sugar, liqueur and vanilla. Process until mixture is smooth, about 60 seconds. Spoon into parfait glasses. Serve immediately. Makes 8 servings. Prepare as above, except substitute 1 (20 ounce) package frozen unsweetened strawberries and 1/3 cup orange liqueur. Prepare as above, except substitute 2 (12 ounce) packages frozen unsweetened blueberries and 1/2 cup black currant liqueur. Prepare as above, except substitute 1 (16 ounce) package frozen unsweetened melon balls and 1/3 cup melon liqueur.

STRAWBERRY FROZEN YOGURT
1 pt. fresh strawberries, hulled
3/4 c. sugar
1/2 tsp. grated lemon rind
1 1/4 c. plain nonfat yogurt
1/4 c. skim milk
Combine first 3 ingredients in container of an electric blender or food processor; top with cover and process until smooth. Add yogurt and milk; process 30 seconds. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop yogurt into individual dessert bowls, and serve immediately. Yield 4 cups (141 calories and 2% fat per 2/3 cup serving.) Protein 3.4/Fat 0.3 (Saturated Fat 0.1)/Carbohydrate 32.5/Fiber 1.3/Cholesterol 1 1/Sodium 42. Sheriff

RASPBERRY YOGURT FROZEN SUPREME
1 (12 oz.) container lite Cool Whip
1 (12 oz.) container raspberry yogurt
(or flavor of your choice)
6 oz. fresh raspberries (or fruit of
your choice)
1 graham cracker crust
Gently combine Cool Whip with raspberry yogurt in large mixing bowl. When evenly mixed, stir in fresh raspberries, setting aside a few for garnish when pie is frozen. Place mixture in graham cracker crust; place in freezer overnight. Allow to thaw a few minutes before serving. Garnish with fruit.

FROZEN YOGURT PUDDING TREATS
2 c. plain nonfat yogurt
1 pkg. (4 serving size) vanilla or
chocolate instant pudding
60 (2 1/2 inch) graham cracker squares
Mix yogurt and (dry) pudding mix with wire whisk until smooth. Spread 1 tablespoon mixture between 2 cracker squares. Freeze about 2 hours or until firm. (2 1/2 dozen treats)

EASY FROZEN YOGURT
2 c. plain low fat yogurt
1/4 c. frozen orange juice concentrate
1 tsp. vanilla extract
In medium size bowl mix all ingredients. Freeze for about 4 hours, stirring hourly for the first 3 hours.

CREAMY FROZEN YOGURT
1 (4 serving size) pkg. Jello sugar
free gelatin, any flavor
1 c. boiling water
1/2 c. cold water
1 (8 oz.) container plain low fat
yogurt
2 c. thawed Cool Whip whipped topping
Dissolve gelatin in boiling water, add cold water. Stir in yogurt until well blended and smooth. Fold in whipped topping. Pour into 9-inch square pan. Freeze until firm, about 6 hours or overnight. Scoop into individual dessert dishes. Makes 7 half cup servings. Preparation time: 10 minutes. Freezing time: 6 hours. About 80 calories per serving.

PREVENTION'S EASY FROZEN YOGURT
2 c. plain low-fat or no fat yogurt
1/4 c. frozen orange juice concentrate
1 tsp. vanilla extract
In medium sized bowl mix all ingredients. Freeze for about 4 hours, stirring hourly for the first 3 hours. Yields: 4.

FROZEN PEACH YOGURT
5 fresh California peaches (chopped)
(3 c.)
1/4 c. apple juice
1 tsp. almond extract
1 c. water
1/4 c. honey
1 tbsp. lemon juice
1 c. plain low-fat yogurt
In saucepan over medium-high heat, cook peaches, water and honey until soft. Transfer to food processor; puree. Press puree through a sieve or fine mesh strainer, allowing liquid to drain into bowl; discard solids. Stir in apple juice, lemon juice and almond extract. Chill. Whisk yogurt into peach mixture. Pour into an 8 inch square pan; freeze until ice crystals form around edges, about 45 minutes. Stir crystals into middle of pan and return to freezer. When lightly frozen through, whip mixture until light in color. Repeat freezing and whipping process again. Spoon into storage container; freeze until firm. Ten minutes before serving, soften at room temperature. serves 6.

ANY FLAVOR FROZEN YOGURT
24 oz. apricot, blueberry, cherry or
raspberry non-fat yogurt*
*(Yoplait fat-free is good). Pour chilled yogurt into ice cream freezer. Process according to manufacturer's directions. Enjoy as is or top with Strawberry Sauce or Peach Sauce. Makes 3 cups.

FROZEN BANANA YOGURT
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 tsp. salt
1 c. mashed ripe bananas (3)
1 tbsp. lemon juice
1 (8 oz.) container plain yogurt
2 egg whites, unbeaten
In a small saucepan sprinkle gelatin over water. Stir over low heat until gelatin dissolves, about 3 minutes. Stir in sugar and salt. Remove from heat; stir in bananas and lemon juice, then yogurt. Pour into freezer tray or 9 x 5 x 3 inch loaf pan. Freeze until firm. Turn mixture into large bowl of mixer, let soften slightly, then add egg whites. Beat at high speed until smooth and fluffy, about 10 minutes. Freeze in tray until firm. Makes 6 cups.

FROZEN YOGURT
1 c. skim plain yogurt
1/2 c. frozen peaches (sugar free)
1/2 c. frozen strawberries (sugar
free)
1 tsp. vanilla extract
2-3 pkgs. artificial sweetener (or to
taste)
Place all ingredients in food processor or blender. Blend to consistency of soft ice cream. Fruit must be used frozen. For different flavor, try different fruits such as raspberries and peaches.

CANTALOUPE HONEY FROZEN YOGURT
1 c. cantaloupe chunks, approximately
1 med. cantaloupe
1/2 c. honey
1/2 tsp. nutmeg
1 tsp. cornstarch
1 1/2 c. plain non-fat yogurt
1/2 c. low-fat evaporated milk
Few slices strawberries may be added
after the mixture is almost ready
for freezer
Combine cantaloupe chunks, honey, nutmeg, and cornstarch in blender or food processor and puree until smooth. In large bowl, stir yogurt and milk until smooth. Add cantaloupe mixture and stir until blended. Freeze in ice cream maker according to directions. Makes about 1 quart (8 1/2 servings). NOTE: Other melons may be substituted for cantaloupe - depending on sweetness of fruit used, you may want to increase amount of honey. USE ROCK SALT WITH ICE. BE SURE THE SALT IS DESIGNATED FOR USE IN ICE CREAM MAKER.

QUICK AND EASY FROZEN YOGURT
2 c. plain yogurt
2 c. fruit slices (bananas, peaches,
strawberries, blueberries, canned
pineapple)
2 tbsp. white grape juice concentrate
Whip all ingredients together in blender. Freeze for 30 minutes. Then whip again. Repeat 3 more times and then pour into Dixie cups or popsicle-type molds. Freeze.

FROZEN YOGURT
1 pkg. (16 oz.) strawberries, frozen;
no sugar added
1 tbsp. lemon juice
1 c. plain yogurt
1/4 c. powdered sugar (optional)
Place all ingredients into food processor bowl and using the metal blade, process until all fruits are processed and other ingredients are well blended. It is ready to serve immediately. Freeze any leftovers until later.

FROZEN YOGURT DESSERT
1 (14 oz.) can EAGLE BRAND CONDENSED
MILK
4 c. mixed berry yogurt
1 pt. strawberries, sliced
2 bananas, sliced
1 pt. blueberries
2 c. seedless grapes
1 bag mini-marshmallows
1/2 c. chopped pecans
Combine condensed milk and yogurt in large bowl. Mix well. Fold in fruit. Add nuts and marshmallows. Stir together. Pour into a 13 x 9 inch pan, and freeze until firm. Remove from freezer several minutes before serving. NOTE: ANY COMBINATION OF FRUITS MAY BE USED.

FROZEN FRUIT YOGURT FAST!
16 oz. or 4 c. frozen whole fruit
without syrup (blueberries, strawberries)
1 tbsp. lemon juice
1/2 c. plain yogurt (IMO, sour cream,
heavy cream or whipping cream will
work just fine!)
1/3 c. confectioner's sugar
In food processor insert metal blade. Add fruit. Pulse 3 times, then run continuously to chop frozen berries finely. Scrape down side of work bowl as necessary. Add the yogurt, lemon juice and sugar. Run until mixture becomes smooth and creamy. Serve immediately. Makes 1 pint. Serves 4-6. Fresh fruit must be frozen at least 5 hours. To make a fruit ice, freeze 4/5 of the fruit and place 1/5 in refrigerator. Use the refrigerated fruit in place of the yogurt (from the Cuisinart Company). To make a neat beverage, add 1-2 cups milk or 7-UP and process awhile longer.