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

"Don" > wrote in message
. ..
>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

Well, a few tablespoons of booze usually makes ice cream softer...

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.
>

Does it have any (or enough) sugar in it? Sugar lowers the freezing
temperature of the product and can help to keep the stuff a little softer.

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...

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

Try adding a tablespoon or two of the dreaded corn syrup prior to
freezing.

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

@@@@@ Now You're Cooking! Export Format

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


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan