email this pageThese frozen yogurts are best eaten just out of the ice cream freezer when they’re soft and creamy.
1. MIX all ingredients together in a bowl.
2. FREEZE in an ice cream freezer following manufacturer’s instructions.
3. SERVE immediately or transfer to a freezer container and freeze.
Note: For the Cherry Cheesecake Frozen Yogurt, be sure the cream cheese is very soft, then whisk it together with the yogurt and lemon juice.
Summer Berry Frozen Yogurt
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
3 cups fresh berries (blueberries, strawberries, raspberries blackberries), mashed
1 cup granulated sugar
4 cups low-fat vanilla yogurt
Instructions
1 cup granulated sugar
4 cups low-fat vanilla yogurt
1. Mix all ingredients together in a bowl.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Nutritional Information
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Per serving: 200 calories, 1.5g fat, 10mg chol., 5g prot., 47g carbs., 1g fiber, 70mg sodium.
Cherry Cheesecake Frozen Yogurt
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
1 (8-ounce) package cream cheese, softened
3 cups plain 2% Greek yogurt
2 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries
1 cup granulated sugar
1 tablespoon fresh lemon juice
Instructions
3 cups plain 2% Greek yogurt
2 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries
1 cup granulated sugar
1 tablespoon fresh lemon juice
1. Combine cream cheese and yogurt in a bowl. Whisk to blend well. Add remaining ingredients.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8. Makes about 6 cups. Serves 8.
Nutritional Information
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8. Makes about 6 cups. Serves 8.
Per serving: 280 calories, 11g fat, 35mg chol., 9g prot., 36g carbs., 0g fiber, 120mg sodium.
Melon Maple Frozen Yogurt
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Ingredients
2 cups diced very ripe cantaloupe
1 cup diced fresh pineapple
2 tablespoons maple syrup
1/2 cup turbinado or granulated sugar
3 cups low-fat vanilla yogurt
Instructions
1 cup diced fresh pineapple
2 tablespoons maple syrup
1/2 cup turbinado or granulated sugar
3 cups low-fat vanilla yogurt
1. Mix all ingredients together in a bowl.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Nutritional Information
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
170 calories, 1g fat, 5mg chol., 4g prot., 38g carbs., 1g fiber, 60mg sodium.
Limey Plum Mango Frozen Yogurt
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
2 cups chopped, pitted plums
1 cup chopped, peeled mango
3/4 cup light brown sugar
3 cups low-fat vanilla yogurt
3 tablespoons fresh lime juice
1 teaspoon finely grated lime rind
Instructions
1 cup chopped, peeled mango
3/4 cup light brown sugar
3 cups low-fat vanilla yogurt
3 tablespoons fresh lime juice
1 teaspoon finely grated lime rind
1. Mix all ingredients together in a bowl.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Nutritional Information
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Per serving: 150 calories, 1.5g fat, 5mg chol., 4g prot., 32g carbs., 1g fiber, 60mg sodium.
Mocha Frozen Yogurt
Photo: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
1 pint chocolate milk
2 cups low-fat vanilla yogurt
2 teaspoons cocoa powder
1 tablespoon instant espresso powder or
instant coffee
1/4 cup granulated sugar
Instructions
2 cups low-fat vanilla yogurt
2 teaspoons cocoa powder
1 tablespoon instant espresso powder or
instant coffee
1/4 cup granulated sugar
1. Mix all ingredients together in a bowl.
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Nutritional Information
2. Cover and chill until very cold.
3. Freeze in an ice cream freezer following manufacturer’s instructions.
4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Per serving: 120 calories, 2g fat, 10mg chol., 4g prot., 24g carbs., 1g fiber, 75mg sodium.
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