Mr Libido Incognito wrote on 29 Aug 2005 in rec.food.cooking

> OmManiPadmeOmelet wrote on 29 Aug 2005 in rec.food.cooking
>
> > In article >,
> > "Jen" > wrote:
> >
> > > Does anyone know how to make frozen yoghurt?? Surely it's not
> > > just a matter of freezing ordinary yoghurt.
> > >
> > >
> > >
> > > Jen
> > >
> > >
> >
> > I'd like to know too. :-)
> > I'm fixin' to start making my own yogurt and plan to also try some
> > fermented cream recipes.
> >
> > I'd _love_ to be able to make my own low carb frozen yagurt out of
> > this!
>
This intrigued me so I went out and Bought a icream maker. Bowl went in
the fridge monday around noon.

And this is sitting in the fridge...tomorrow I churn!

Not Low Carb!

Raspberry Frozen Yogurt from http://www.makeicecream.com/rasfrozyog.html

3 cups raspberries (12 oz weight or 2 small pkgs) makes about 1 cup puree

2/3 cup sugar

1 tablespoon cornstarch

1 cup milk (I used evapored milk)

1/4 cup corn syrup

1 cup plain yogurt (I used vanilla flavored low fat)

I added the zest of 1 lime

In food processor purée the raspberries for about 1 minute or until
smooth. Strain and discard seeds. Set aside. Combine the sugar and
cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1
minute, stirring constantly. Remove from the heat. Stir in raspberry
purée and corn syrup and zest. Let the mixture cool completely. Combine
the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8
hours. Pour raspberry mixture into a ice cream machine. Freeze according
to manufacturer's instructions.

Wish I could follow a recipe


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.