Fruits

Double Blueberry

Makes 11⁄4 to  11⁄2 quarts

Blueberries are a popular topping over plain yogurt at breakfast time, especially during the summer when blueberries are at their peak. In this frozen yogurt the berry is showcased as both a rich sauce and in its whole form. If you don’t have time to make the sauce, you can use a high-quality blueberry jam in this recipe instead.

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Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method
  3. 3. Whisk together the yogurt, blueberry sauce, and vanilla in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. When the yogurt has finished churning and is still soft, transfer to a large bowl. Fold in the fresh blueberries until evenly distributed.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Easy Blueberry Sauce

Makes about 1⁄3 cup

You can double this recipe and use the extra sauce as a topping with this frozen yogurt or other flavors.

Combine the blueberries, water, lemon juice, and sugar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring, until the sugar has dissolved and the fruit begins to break down. Reduce the heat to medium and continue cooking until the sauce has reduced slightly, 3 to 5 minutes. Remove from the heat and cool completely before using. Sauce can be stored in an airtight container in the refrigerator for 3 to 5 days.

Key Lime

Makes 11⁄4 to  11⁄2 quarts

Key lime pie is a dessert that translates very well to frozen yogurt because it already has a smooth, creamy filling. Adding sweetened condensed milk tempers the tanginess of the lime juice and will give your frozen yogurt that familiar flavor of the classic pie. If you can’t find Key limes, you can substitute regular limes for both the lime juice and the lime zest. You will get the best flavor using fresh lime juice, rather than juice from concentrate.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt, condensed milk, lime juice and zest in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Mango

Makes 11⁄4 to  11⁄2 quarts

Creamy, luscious mangoes are often combined with yogurt in fruit smoothies, but they make an even better frozen yogurt. The small amount of lemon juice in this recipe brings out the natural sweetness of the mangoes.

Ingredients

Instructions

  1. 1. Peel and roughly chop the mangoes, and then purée in a food processor until very smooth. You should have about 1 cup of mango purée.
  2. 2. Combine the lemon juice and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt and mango purée in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Lemon Meringue

Makes 11⁄4 to  11⁄2 quarts

Homemade lemon curd gives this frozen yogurt the same bright lemon flavor that you look forward to in a lemon meringue pie. The difference here is that the meringue and the lemon curd are blended to create a zesty frozen treat! The lemon curd needs to be made in advance, but you can double the recipe and store the extra lemon curd to enjoy later with toast or scones for breakfast.

Ingredients

Instructions

  1. 1. Combine the lemon juice and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt and lemon curd in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Homemade Lemon Curd

Makes about 2⁄3 cup

  1. 1. Combine the lemon juice and sugar in a small saucepan and bring to a simmer over medium heat until the sugar has completely dissolved.
  2. 2. Lightly beat the egg in a medium bowl. Whisking constantly, very slowly stream in the hot lemon syrup.
  3. 3. When all the syrup has been incorporated, pour the mixture into the pan and cook over medium-low heat, stirring constantly, until the curd just starts to thicken and bubble at the edges. Remove from the heat and stir in the butter one piece at a time until all the butter has melted into the curd.
  4. 4. Transfer the curd to a small bowl and cover with plastic wrap, pressing it down onto the surface of the curd. Cool completely before using. Leftover curd can be stored in the refrigerator for up to 1 month. The lemon curd will thicken as it cools.

Fresh Strawberry

Makes 11⁄4 to  11⁄2 quarts

Strawberry is a perennial favorite at any ice cream shop, but nothing beats frozen strawberry yogurt made at home with fresh berries. The fresh berries shine through in this frozen yogurt and add a bright pink color. To make the strawberry purée, simply remove the tops from your berries and purée the fruit in a food processor or blender until perfectly smooth.

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Ingredients

Instructions

  1. 1. Wash and hull the strawberries, and then purée in a food processor until very smooth. You should have about 1 cup of strawberry purée.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt, strawberry purée, and vanilla in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Black Cherry Vanilla

Makes 11⁄4 to  11⁄2 quarts

Sweet black cherries and vanilla create an unforgettable combination in ice cream and are just as delicious in frozen yogurt. For an extra flavor accent, add some shaved chocolate or chocolate chips to the recipe.

Ingredients

Instructions

  1. 1. Coarsely chop the cherries, removing any pits. Combine the cherries and sugar in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds out using the back of a knife. Stir the seeds into the cherry mixture. Bring the cherries to a boil over medium-high heat and cook, stirring occasionally, until the sugar has dissolved. Reduce the heat to medium and continue cooking until the syrup has thickened and reduced to 1 cup. Remove from the heat and set aside to cool.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt and vanilla in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. When the yogurt has finished churning and is still soft, transfer to a large bowl. Fold in the cherry syrup until completely incorporated.
  7. 7. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Rich Toasted Coconut

Makes 11⁄4 to  11⁄2 quarts

The richness and extra coconut flavor of this frozen yogurt come from the coconut cream, the thick, almost pastelike liquid that comes from pressing fresh coconut meat and removing some of the water. Besides the wonderful coconut flavor and richness of this recipe, the coconut cream makes for an especially smooth frozen yogurt.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt, coconut cream, and vanilla in a large bowl until very smooth. Fold in the meringue and stir in the coconut.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Toasted Coconut

Makes 1 cup

To toast the coconut in the oven, spread the shredded coconut in a thin layer on a baking sheet. Bake at 300°F for about 20 minutes, until the coconut is mostly golden brown, stirring every 5 minutes to make sure that the coconut browns evenly.

To toast the coconut on the stove top, spread the shredded coconut into a skillet and cook over medium heat, stirring frequently, until the coconut is mostly golden brown, 5 to 8 minutes.

Cool completely before using or storing in an airtight container.

Watermelon

Makes 11⁄4 to  11⁄2 quarts

Ice-cold watermelon is as refreshing as it gets on a hot summer day. To allow the subtle flavor of the watermelon to stand up to the yogurt, this recipe uses slightly less yogurt and a little more watermelon. Watermelon used as is will give the yogurt a somewhat coarse texture, so it’s best to purée it and strain out the pulp for a refreshing yet smooth and creamy frozen yogurt.

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Ingredients

Instructions

  1. 1. Purée the watermelon with the lime juice in a food processor or blender. Press through a medium-fine sieve into a small bowl and set aside. Discard the solids. You should have about 11⁄2 cups. If you do not have enough juice, repeat this step with more watermelon. If you have more juice, the excess can be discarded or added to a cocktail or smoothie.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Whisk together the yogurt, watermelon juice, and liqueur, if using, in a large bowl until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Apple Pie

Makes 11⁄4 to  11⁄2 quarts

A scoop of ice cream is the perfect accompaniment to a slice of apple pie, and those same flavors are a sure hit in frozen yogurt – especially when the apple pie is added directly to the yogurt! Homemade apple pie filling is easy to make and delivers all the flavor of apple pie right into your yogurt. You can add some of the syrup to your yogurt base, but hold off on the apple pieces until after the churning because they will be too large for most ice cream makers to handle. The filling also makes a wonderful topping for this frozen yogurt: its recipe can be doubled to give you the extra.

Ingredients

Instructions

  1. 1. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  2. 2. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  3. 3. Whisk together the yogurt and vanilla in a large bowl until smooth. Fold in the meringue.
  4. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  5. 5. When the yogurt has finished churning and is still soft, transfer to a large bowl. Fold in the filling until completely incorporated.
  6. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Apple Pie Filling

Makes about 11⁄2 cups

Combine the apples, granulated sugar, brown sugar, cinnamon, ginger, allspice, vanilla, cornstarch, and butter in a medium saucepan. Bring the apple mixture to a boil over medium-high heat and cook, stirring occasionally, until the sugar has dissolved. Reduce the heat to medium and continue cooking until the apples are tender and the syrup has thickened, 10 to 15 minutes. Remove from the heat and cool completely before using.

Roasted Banana and Salted Caramel

Makes 11⁄4 to  11⁄2 quarts

Roasting bananas in the oven intensifies their sweetness and breaks down any of the starch that is left in the fruit, making them even creamier. Here, the creamy sweetness is paired with a salted caramel sauce that has just enough edge to satisfy a salty-sweet craving. You can use a store-bought caramel sauce or the homemade version below.

Ingredients

Instructions

  1. 1. Preheat the oven to 375°F. Place the bananas on a foil-lined baking sheet and roast until black and very tender, about 25 minutes. Set aside to cool completely.
  2. 2. Combine the water and sugar in a small saucepan and bring to a boil, without stirring, over medium-high heat. When the sugar mixture comes to a full boil, continue to boil for 1 minute.
  3. 3. While the sugar boils, beat the egg whites to soft peaks in a large, clean bowl. When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. (See The Meringue Method)
  4. 4. Peel the roasted bananas and mash the flesh in a large bowl until very smooth. Add the yogurt, vanilla, and 1⁄4 cup of the caramel sauce and whisk until smooth. Fold in the meringue.
  5. 5. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  6. 6. When the yogurt has finished churning and is still soft, transfer to a large bowl. Drizzle in the remaining 1⁄3 cup caramel sauce while folding the ice cream to create a swirl.
  7. 7. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.

Salted Caramel Sauce

Makes about 1 cup

  1. 1. Combine the sugar, corn syrup, water, and a small pinch of salt in a medium saucepan and cook over medium heat, stirring with a spatula, until the sugar has dissolved.
  2. 2. When the sugar has dissolved, bring the mixture to a boil, without stirring, over medium-high heat and cook until it turns a dark caramel color, 7 to 10 minutes.
  3. 3. Combine the cream and vanilla in a small bowl or measuring cup. When the caramel has reached the desired color, remove from the heat and quickly add the cream and vanilla. The mixture will bubble vigorously and may separate. Return to the heat and cook, stirring constantly, over medium-high heat until the mixture is smooth and creamy and the ingredients are completely blended, 2 to 3 minutes. Remove from the heat and cool completely in another container before using. Caramel may be made one day in advance and should be stored in an airtight container at room temperature.
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