<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d5430640552188913470\x26blogName\x3dCaptivate+Cooking\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://captivatecooking.blogspot.com/search\x26blogLocale\x3den\x26v\x3d2\x26homepageUrl\x3dhttp://captivatecooking.blogspot.com/\x26vt\x3d8274869975095513301', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Tangy frozen yogurt

As posted on Boston.com

To make 3 cups of strained yogurt: Line a bowl with a fine-mesh strainer. Tip 6 cups of plain whole-milk yogurt into the strainer. Cover with plastic wrap and refrigerate for 2 hours or until thick. Or use Greek-style yogurt.

  • 3 cups strained whole-milk yogurt or Greek-style yogurt
  • 1/3 cup sugar
  • Flavorings (see below)


1. In a large bowl, mix together the yogurt and sugar. Add flavorings, cover, and refrigerate for 1 hour.

2. Follow the manufacturer's instructions to freeze the yogurt mixture in an ice cream maker until it is firm.

STRAWBERRY YOGURT

Puree 4 cups of fresh, hulled strawberries in a food processor and strain to remove seeds. Stir puree (about 2 cups) into yogurt mixture.

LEMON AND HONEY YOGURT

Substitute 1/3 cup honey for the sugar listed above. Stir into yogurt. Add 1/4 cup lemon juice and 2 teaspoons grated lemon rind. Garnish with chopped lemon verbena leaves.

MINT-GINGER YOGURT

Mix together 2 tablespoons chopped fresh mint, 1/2 teaspoon finely grated fresh ginger, and 1/4 teaspoon salt. Stir into the yogurt mixture.

KESAR-PISTA YOGURT (SAFFRON, CARDAMOM AND PISTACHIO)

Mix together 1/4 teaspoon ground cardamom, 10 chopped or crushed saffron threads, 1/3 cup coarsely chopped pistachios. Stir into the yogurt mixture. Cover and refrigerate, stirring occasionally, at least 5 hours so the saffron flavor permeates the yogurt.

Labels:

“Tangy frozen yogurt”