merryb > wrote in news:6b65ea22-6a7c-433e-8973-
:

> On Aug 10, 8:46*pm, Don > wrote:
>> I found a good tasting and simple froyo recipe consisting of just Greek
>> (or strained) yogurt, sugar, and vanilla. *It's great right out of the
>> ice cream machine, but becomes brick hard in a moderately cold freezer.
>> * I have to leave it out for 10 minutes to get it out of the container,
>> and another 10 before it's soft enough to eat. *Any tips as to what I
>> might add so it won't freeze so hard? *I used fat free yogurt the first
>> time I tried it, and it was even harder.
>>
>> Thanks,
>>
>> don
>
> Do you take it out of the container after making it? I don't know what
> type of ice cream maker you have- I have the canister type that you
> freeze- no ice/rock salt. I know if I keep it in that container, it
> gets really hard. Maybe taking it out and putting it in another
> container would do the trick, if that's the kind you have...
>

for other ideas try the link www.makeicecream.com/rasfrozyog.html

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Alan's Raspberry Lime Frozen Yogurt

alan's, ice cream, tested, yogurt

3 cups raspberries (12 oz weight or
2 smalll pkgs) makes about 1 cup; puree (7/8 cup+)
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk (i used evapored milk)
1/4 cup corn syrup
3 cup vanilla flavored yogurt
zest of 1 lime

In food processor purée the raspberries for about 1 minute or until
smooth. Strain out 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.

First attempt was eapourated milk...should try half and half; second was
whole milk...good taste & texture

Notes:
see the orange frozen yogurt recipe and modify use the zest from lime to
replace the orange zest and replace the orange juice with pureed
raspberries.

maybe 1 cup raspberrie puree maybe zest from 1 lime maybe vanilla yogurt

I used 1 cup whole milk 1/4 cup heavy cream and a 750 ml of vanilla
yoghurt
in this batch...alas I forgot the lime zest.

july 08/08 this time I used coconut milk (it was good)

Notes: //www.makeicecream.com/rasfrozyog.html


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--

The house of the burning beet-Alan