Best Striped Frozen Yogurt Terrine Recipes

STRIPED FROZEN-YOGURT TERRINE

Steps:

• Place blueberries and plums in 2 separate saucepans; add 3/4 cup sugar to each. Cook over medium heat, stirring, until juices are released and sugar melts, 4 to 8 minutes. Increase heat and bring to a boil; cook until fruit breaks down and softens, 3 to 4 minutes more. Pass each fruit mixture through a fine sieve into a separate bowl, pressing on solids to remove as much liquid as possible. Let cool completely. Meanwhile, puree watermelon with remaining 3/4 cup sugar in a food processor, then pass through sieve into a bowl, again pressing on solids to remove liquid.
• Whisk 1 1/4 cups yogurt into each puree; refrigerate until ready to use. Line 3 mini (3-by-5 1/2-inch) loaf pans or 1 standard (5-by-10- inch) loaf pan with parchment. Transfer watermelon mixture to an ice cream maker; freeze according to manufacturer's directions. Spread evenly in prepared pan(s). Sprinkle with crumbs: 1 scant tablespoon for mini pans, 2 to 3 tablespoons for standard. Freeze until set, about 45 minutes. Repeat with plum and then blueberry mixture, layering one on top of the other; omit crumbs from final layer. Freeze until firm, at least 3 hours and up to 3 days.
• Run a knife around edges and unmold loaf. Cut into 3/4-inch-thick slices and serve.

NO-CHURN RASPBERRY FROZEN YOGURT

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
• Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.

BLUEBERRY SORBET FOR BAKED ALASKA BOMBE

Steps:

• Combine blueberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture. Pour through a fine sieve into a bowl (you should have 1 1/2 cups). Refrigerate until cold, about 30 minutes.
• Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

SIMPLE BLUEBERRY FOOL

Steps:

• Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
• Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.

BERRY SORBET

Steps:

• Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
• Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.