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container and place in freezer for about 2 hours. Remove from freezer about
15 minutes before serving.
Nutritional information per serving:
Calories 190 (52% from fat) • carb. 19g • pro. 5g • fat 11g
sat. fat 6g • chol. 153mg • sod. 50mg • calc. 119mg • fiber 0g
FROZEN YOGURT

VANILLA FROZEN YOGURT

Makes about fourteen 1⁄2-cup (125 ml) servings
12⁄3cups (410 ml) whole milk
3⁄4cups (180 ml) granulated sugar
4 cups (1 L) fat-free vanilla yogurt
1⁄4cup (50 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk
and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the
yogurt, heavy cream, and vanilla. 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 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g

CHOCOLATE CHERRY FROZEN YOGURT

Makes about fourteen 1⁄2cup (125 ml) servings
9 ounces (252 g) bittersweet or semisweet chocolate, cut in 1-inch
(2.5 cm) pieces
11⁄2cups (375 ml) whole milk, heated to a simmer
4 cups (1L) lowfat vanilla yogurt
1⁄3cup (80 ml) granulated sugar
1⁄4cup (50 ml) maraschino cherry juice
1 cup (250 ml) drained maraschino cherries, roughly chopped
Place the chocolate in a food processor fitted with the metal “s” blade. Pulse to
chop. With the machine running, add the warmed milk in a slow, steady stream
and process until the chocolate is melted. Add the yogurt, sugar, and cherry juice;
process until smooth. Refrigerate until well chilled, at least 2 hours.
Turn the machine on; pour the mixture into freezer bowl, and let mix until
thickened, about 20 to 25 minutes. During the last 5 minutes of freezing, add the
chopped cherries. 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 203 (36% from fat) • carb. 30g • pro. 6g • fat 9g
sat. fat 5g • chol. 7mg • sod. 56mg • calc. 156mg • fiber 1g

VERY BERRY FROZEN YOGURT

Makes about fourteen 1⁄2-cup (125 ml) servings
3⁄4cup (180 ml) whole milk
1⁄3cup (80 ml) granulated sugar
4 cups (1L) lowfat vanilla yogurt
18 ounces (505 g) frozen mixed berries, thawed,
puréed and strained to remove seeds
1 teaspoon (5 ml) 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 1⁄2-cup (125 ml) servings
1 cup (250 ml) whole milk
1 packet plain gelatin
1⁄2cup (125 ml) granulated sugar
3 tablespoons (45 ml) instant espresso powder
1 quart (900 ml) about 31⁄2cups lowfat vanilla yogurt
1⁄2cup (125 ml) half-and-half (can use fat-free)
Place milk in a 2-quart (1.9 L) 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
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