Recipes for "frozen yogurt"

Mash cream cheese and sugar together until well combined; stir in lemon juice until well combined. Stir in yogurt, 1 cup at a time, until smooth and creamy. Fold in cherries. Cover the bowl with plastic wrap; refrigerate until very cold, at least 4 hours.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.

Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.

Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.

Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into the ice cream machine's container.

Freeze according to the manufacturer's directions for a soft-serve consistency.

Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.

Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.

Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.

Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.

Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.

Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.

Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.

Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).

Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

Combine the frozen fruit, yogurt, and honey in a food processor. Blend until completely smooth, about 2 to 3 minutes. Scrape the sides as needed to get a creamy and light mixture.

Simply Recipes / Micah Siva

Taste it at this point and add more honey if your fruit isn't sweet enough or if you'd like a sweeter treat.

Transfer the mixture to an airtight container and freeze until firm, 2 to 4 hours. Scoop and enjoy!

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Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved.

While the mixture is heating, use a potato masher to mash up the blueberries.

When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

Stir in the yogurt and milk until completely incorporated.

Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes).

Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

1. In a blender, combine 1 cup of yogurt, 1 tablespoon honey, 1/4 teaspoon vanilla, and 1 cup of fruit, blend until smooth and creamy. Repeat this process with the remaining yogurt and fruit to create your desired rainbow colors.

2. To assemble, layer the granola (recipe follows) and yogurt evenly among 16 popsicles molds or paper dixie cups, creating layers with the colors of yogurt, if desired. Insert popsicles sticks and then cover the tops and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. On the baking sheet, combine the Cheerios, oats and nuts. In a small saucepan, melt together the honey and coconut oil or butter. Remove from the heat and stir in the vanilla. Pour the mix over the Cheerios and toss to combine. Place in the oven and bake for 10 minutes, toss and bake another 10 minutes or until the oats are golden. Remove and let cool.

Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and chocolate chips. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is thickened.

Remove the saucepan from heat and stir in yogurt and vanilla. Refrigerate until chilled.

Pour chilled mixture into an ice cream maker. Freeze according to the manufacturer's instructions.

Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.

Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.

Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.