| One reason the recipes you've seen include LOTS of sugar is because
yogurt tastes pretty lousy by itself, and worse when frozen. (Cold
things in general need more sugar than room temperature. Taste
ice cream sometime BEFORE freezing. Yuck, too sweet!)
Here are two quickie things you can do:
1. If you have an ice cream maker: Just pour in some Columbo No-Fat
fruit yogurt and freeze it. This isn't half bad if you make a fruit
puree sauce out of fresh raspberries or strawberries, sweetened
with sugar or Equal (if you're really counting the calories one
at a time.)
2. If you don't have an ice cream maker: Beat two egg whites until
stiff but not grainy. Fold in about 2 cups of flavored yogurt.
Pour into an oiled mold (if a bombe is your aim) or a covered freezer
container and freeze for at least 2 hours.
P.S. I HAVE a fancy-schmancy ice cream maker and believe me, it
ain't worth the money or trouble. The frozen ice cream and yogurt
you can buy in the store is cheaper and usually better than what
you can make at home (unless you have a frequent need for the bizarre).
Both of the above methods taste better if you do add some sugar
or Equal. (Coffee yogurt, sweetened up, tastes pretty good with
a bittersweet chocolate sauce. Fresh or frozen fruit purees are
good with fruit-based frozen yogurt, and will make up for any
oppressive sourness in the yogurt.)
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| Frozen Strawberry Yogurt
Makes 4 servings
2 cups strawberries, sliced
1 cup plain low-fat yogurt
1 tablespoon superfine sugar
In blender container or work bowl of food processor puree strawberries;
if desired, press through sieve to remove seeds. In bowl combine
fruit, yogurt, and sugar; pour into 2-quart freezer container, cover
and freeze until mixture become slightly thickened, about 30 minutes.
Remove container from freezer and stir mixture vigorously to break
up ice particles; cover and return to freezer. Repeat stirring
procedure every 15 to 20 minutes until mixture resembles soft
sherbet (if mixture hardens, it can be softened by processing
in food processor). Serve immediately or freeze for future use.
Each serving provides: 70 calories, 3 g protein, 1 g fat,
12 g carbohydrate, 40 mg sodium 3 mg cholesterol
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Buttermilk-Orange Ice Pops
Makes 2 servings
1 cup buttermilk
2 Tablespoons thawed frozen concentrated orange juice
(no sugar added)
1 teaspoon granulated sugar
1/4 teaspoon grated orange peel
In a small bowl combine all ingredients; mix well. Divide mixture
into two 4- or 5- ounce plastic-coated paper cups; cover and freeze
until partially frozen. Insert a wooden ice cream bar stick into
each portion and freeze until completely frozen. To remove frozen
pop from cup, use the point of a knife to loosen around edges, then
unmold.
Each serving provides: 87 calories, 5 g protein, 1 g fat,
131 mg sodium, 5 mg cholesterol
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| I haven't tried freezing yogurt myself, but do have a way to enjoy
sweetened fruity yogurt without refined sugar!! I buy (colombo) nonfat
plain yogurt in the largest container I can find [1 quart=$1.50] divide
it at will (8 oz?) and add a spoonful of Polenah all-fruit which is
(jelly) made with concentrated fruit juices!--stir, whip, whatever..and
enjoy. I don't do this for calorie reasons---but for refined sugar
reaction reasons<<<
Another way to avoid the sugar is Simple Pleasures Light. It is nonfat
and made with artificial sweetener. [pint is $1.99-$2.25+/-]
cheers
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