Wednesday, February 15, 2006

Frozen Non-Fat Vanilla Yogurt with Raspberries

Craving ice cream the other night, I came up with this very satisfying, easy and quick to make substitute.
This recipe works very well with either Splenda or sugar, fat free half & half or regular.

2 cups of non-fat, plain yogurt
½ cup sugar or ½ cup Splenda granular
1 ½ cups regular half & half or 1 ½ cups fat free half & half
1 tablespoon vanilla
Place a large piece of dampened cheesecloth in a colander with ends laid over the sides. Put yogurt in colander, then colander in a bowl and refrigerate about 2 hours until all liquid (at least 1/3 cup) has drained through the cheesecloth into the bowl. Discard liquid.
In a large bowl, combine the drained yogurt, sugar, half & half and vanilla and whisk until blended and smooth.
Freeze in an ice cream maker for 20 to 25 minutes. It will be the consistency of soft set ice cream. Serve immediately or place in a covered container and freeze for 45 minutes to 1 hour. Any longer and it may be too hard to scoop.
To serve, scoop into bowls and sprinkle with fresh or frozen, slightly thawed raspberries. A few shavings of bittersweet chocolate wouldn’t hurt either.

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