Best Frozen Yogurt Recipes

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

FRESH FRUIT FROZEN YOGURT POPS

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

FROZEN YOGURT AND FRUIT POPS

Steps:

• Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
• In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
• Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

FROZEN STRAWBERRY YOGURT

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT

Steps:

• Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
• Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
• Freeze according to manufacturer's directions for a soft-serve consistency.

FROZEN YOGURT FRUIT POPS

Steps:

• Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary. , Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

FROZEN LEMON YOGURT

Steps:

• In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

FROZEN FRUIT YOGURT (FOR ICE CREAM MACHINE)

Steps:

• Blend all ingredients together until smooth.
• Chill mixture (about 1-2 hours).
• Pour chilled mixture into your ice cream machine and freeze according to manufacturer's instructions.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

HEALTHY STRAWBERRY BANANA FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY

Steps:

• Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
• In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
• Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
• Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
• Top each cup with strawberries, blueberries and dark chocolate chunks.
• Cover tightly with foil and freeze for at least 2 hours.
• Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
• Enjoy!

HEALTHY CHOCOLATE CHIP PEANUT BUTTER FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine all ingredients except the chocolate chips into a food processor or high-speed blender, process until consistent color and completely smooth.
• Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.
• Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

FROZEN TROPICAL FRUIT YOGURT

Steps:

• Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.

PINA COLADA FROZEN YOGURT

Steps:

• Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
• Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
• Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.

FROZEN GREEK VANILLA YOGURT

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours., Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved., In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes. , Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions., Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

FROZEN PEACH YOGURT

Steps:

• Place peaches in a blender. Cover and process until blended; set aside. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in sugar and salt until sugar dissolves. Add the yogurt, vanilla and reserved peaches., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL

Steps:

• Put the banana pieces in the freezer until frozen.
• Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.