Cuisinart ICE-30BCP1 Recipe - Page 9

Very Berry Frozen Yogurt Makes about fourteen ½-cup servings ¾ cup whole milk 1⁄3 cup granulated sugar 4 cups lowfat vanilla yogurt 18 ounces frozen mixed berries, thawed, puréed and strained to remove seeds 1 teaspoon pure vanilla, almond, or lemon extract In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the yogurt, berry purée and extract. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g • sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g Coffee Latte Frozen Yogurt Makes about fourteen ½-cup servings 1 cup whole milk 1 packet plain gelatin ½ cup granulated sugar 3 tablespoons instant espresso powder 1 quart (about 3½ cups) lowfat vanilla yogurt ½ cup half-and-half (can use fat free) Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved. Transfer to a medium bowl and cool. Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 109 (19% from fat) • carb. 18g • pro. 5g • fat 2g • sat. fat 2g • chol. 9mg • sod. 56mg • calc.143mg • fiber 0g Sorbet Bits of fresh citrus zest add a burst of flavor to these refreshing sorbets. Fresh Lemon Sorbet Makes about fourteen ½-cup servings 3 cups granulated sugar 3 cups water 2¼ cups freshly squeezed lemon juice 1½ tablespoons finely chopped lemon zest * Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. * When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind. Nutritional information per serving: Calories 339 (0% from fat) • carb. 89g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5 mg • fiber 0g For Fresh Lime Sorbet: Substitute 2¼ cups freshly squeezed lime juice for the lemon juice and 1¼ tablespoons finely chopped lime zest for the lemon zest. For Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and ¾ tablespoon each of finely chopped lemon and lime zest. Cranberry Sorbet Makes about fourteen ½-cup servings 4½ cups fresh cranberries, washed and drained, stems removed and discarded 2¼ cups granulated sugar 2¼ cups white cranberry juice 1½ cups water ¼ teaspoon salt 9