Cuisinart ICE-45C Instruction and Recipe Booklet - Page 15

MOCHA LATTE FROZEN YOGURT A frozen yogurt with coffeehouse flavours. Makes about ten ½-cup (125 ml) servings ¾ cup (175 ml) whole milk ¹⁄³ cup (75 ml) packed brown sugar 2 tablespoons (30 ml) granulated sugar 1½-2 tablespoons (25 to 30 ml) unsweetened cocoa powder, to taste 1½-2 tablespoons (25 to 30 ml) instant espresso powder, to taste 2 cups (500 ml) fat free or lowfat vanilla yogurt ¹⁄³ cup (75 ml) half-and-half 1 teaspoon (5 ml) pure vanilla extract Place milk, both sugars, cocoa powder, and espresso powder in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved. Stir in the yogurt, half-and-half, and vanilla until well blended. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If frozen yogurt is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing frozen yogurt. Nutritional information per serving: Calories 99 (15% from fat) • carb. 18g • pro. 3g • fat 2g • sat. fat 1g • chol. 6mg • sod. 43mg • calc. 118mg • fiber 0g RED RASPBERRY FROZEN YOGURT Makes about ten ½-cup (125 ml) servings 12 ounces (360 g) fresh red raspberries (or frozen, thawed) ¾ cup (175 ml) granulated sugar ¼ cup (50 ml) fresh lime juice ½ cup (125 ml) whole milk 1¹⁄³ cups (325 ml) fat free or lowfat vanilla yogurt Place the raspberries, sugar, and lime juice in a blender jar (or food processor fitted with the metal "s" blade) and blend on high until smooth and homogenous. If desired pour through a fine mesh sieve to strain out the seeds (press with the back of a wooden spoon or spatula). Transfer raspberry liquid to a medium bowl. Stir in milk and yogurt with a whisk. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to15 minutes of freezing. If frozen yogurt is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing frozen yogurt. Nutritional information per serving: Calories 113 (3% from fat) • carb. 26g • pro. 2g • fat 0g • sat. fat 0g • chol. 2g • sod. 27mg • calc. 75mg • fiber 1g 15