Yield: 8 Servings
|1⅓ cup||Orange yogurt|
|1⅓ cup||Orange juice|
|½ cup||Light corn syrup|
|2 teaspoons||Lemon juice|
|2 tablespoons||Powdered sugar|
From: Felicia Pickering <MNHAN063@...> Date: Wed, 10 Jul 1996 21:02:37 EDT This frozen yogurt does not need to be made in an ice cream maker. Rapid, even freezing keeps ice crystals small. Encourage fast freezing by using shallow containers such as ice trays with the slats removed, loaf pans, cake tins, or anything else that holds a layer no more than two inches deep. Cover filled trays with foil to keep additional ice crystals from forming on the surface as as the mix freezes. You can speed freezing along by placing trays either at the bottom of the freezer compartment or on a shelf with coils. If possible, rest them on already frozen foods rather than directly on the shelf. Turn the freezer down to its coldest setting, usually around 0 F (-18 C). Most chest and upright freezers normally operate at that low temperature. If you use the freezer compartment of your refrigerator, adjust the setting an hour in advance and return it to normal after the mixture has frozen. Even the best still-frozen desserts are never quite as smooth as the stir- frozen ones (ones made in an ice cream maker). Since ice crystals continue to grow during storage, causing constant deterioration of texture, plan to serve still-frozen creations within a day or so.
This tangy frozen yogurt retains its soft-serve texture, even after hours in the freezer. Experiment with fruit juices and yogurt flavors to create your own winning combinations.
Mix thoroughly the yogurt, juice, corn syrup and lemon juice. Pour into freezer tray. Freeze till slushy. Whip smooth.
Beat egg whites until foamy. Add powdered sugar. Beat stiff. Fold into yogurt mixture. Freeze firm, 4 to 5 hours. Yield: about 1 quart Recipe is from _Ice Cream! The Whole Scoop_ by Gail Damerow.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .