Fresh Mint Lemon Yoghurt Ice Cream Recipes
5-MINUTE HEALTHY GREEK FROZEN YOGURT
Who says dessert can't be healthy? Blend your way to the ultimate recipe for 5-Minute Healthy Greek Frozen Yogurt!
Provided by Kelly Senyei
Time 5m
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract and honey. Process the mixture until it is creamy, about 5 minutes. (See Kelly's Notes.)
- Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 28 g, Protein 4 g, Cholesterol 1 mg, Sodium 11 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
FRESH MINT, LEMON & YOGHURT ICE CREAM
NOT a recipe for the faint-hearted! Unless you have an ice cream machine, there is some whisking to be done throughout the freezing period, but that just means making it on a day when you're going to be home, and keeping your eye on the time! You don't have to sit with it constantly! I've not made this yet, but it really sounds well worth the forward-planning! I found this recipe in the October 2005 issue of the Australian magazine 'Delicious'. It's Belinda Jeffrey's recipe, her first recipe in this magazine in a section called "fresh start". She says at the beginning of the recipe "Begin this recipe the day before"! Well, yes, you'd need to! This ice cream sounds so delicious - I just love the inclusion of Greek-style yoghurt, absolutely my favourite yoghurt! I'm posting it here for the 2005 Zaar World Tour, as a Greek and as an Australian recipe. Preparation times are rather difficult to calculate: it really does depend on how many times you decide to repeat step 8! I've based my calculation on the minimum preparation time required. I think pistachio nuts would taste great in this recipe, perhaps 1/4 cup, added at the final whisking stage.
Provided by bluemoon downunder
Categories Frozen Desserts
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
- Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
- Remove from the heat and leave to cool, then pour the mixture into a container and chill.
- Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped.
- Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine.
- If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
- Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
- Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
- Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
- Serve the ice cream with extra mint.
Nutrition Facts : Calories 335.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 9.4, Carbohydrate 69.8, Fiber 0.5, Sugar 67.1, Protein 0.7
FROZEN LEMON SQUARES
Try our Frozen Lemon Squares. Our Frozen Lemon Squares recipe tops a graham cracker with blended lemonade concentrate and frozen yogurt for a cool treat.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
- Beat yogurt and concentrate with mixer until blended; spread over crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 3 g
More about "fresh mint lemon yoghurt ice cream recipes"
FRESH MINT AND YOGURT ICE CREAM RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 1Cuisine British RecipesCalories 397 per serving
- Gently heat 50g caster sugar and 120ml cold water in a small pan until the sugar dissolves. Increase the heat, simmer for 5 minutes, then cool.
- Bring 200ml whole milk to the boil in a pan. Gently whisk 3 large free-range egg yolks and 50g caster sugar in a bowl until pale and creamy. Whisk in the hot milk, return the mixture to a clean pan, then stir over a low heat until it lightly coats the back of a wooden spoon. Strain into a bowl and leave to cool. Stir in 150ml double cream, cover, then chill overnight.
- The next day, put the leaves from 40g fresh mint and the sugar syrup into a mini food processor and whizz until the mint is finely chopped. Stir the mint syrup into the custard with 150ml natural yogurt.
- Churn in an ice-cream maker. (Alternatively, pour into a shallow container and freeze until almost solid, then blend briefly in a food processor until smooth. Return to the container and freeze once more. Repeat 2-3 times more until very smooth.) Freeze until needed.
FRESH MINT ICE CREAM RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (11)Total Time 1 hr 30 minsCategory DessertCalories 159 per serving
- Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
- Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
- Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES
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Servings 6Total Time 15 minsCategory Cheap & CheerfulCalories 28 per serving
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SPICY MINT CRèME FRAICHE SAUCE RECIPE - LAYLITA'S RECIPES
From laylita.com
4.8/5 (65)Category Dip, SauceCuisine American, European, Fusion, Pacific NorthwestTotal Time 10 mins
- Place all of the ingredients in the blender and blend well, but be careful to not over blend or you will get small buttery lumps instead of a smooth sauce.
- The sauce will be very liquid after you blend it, but if you return it to the refrigerator it will thicken.
MINT GREEK FROZEN YOGURT | BETTER HOMES & GARDENS
From bhg.com
5/5 (10)Total Time 2 hrs 20 minsServings 1Calories 84 per serving
- Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer's directions. Stir in mint. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving.
FRESH MINT ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (12)Calories 207 per servingServings 6
- Combine milk, half-and-half, and mint sprigs in a medium heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 10 minutes.
- Pour milk mixture through a fine sieve over a bowl, pressing slightly with a wooden spoon; discard solids. Return liquid to pan.
- Place sugar, salt, and egg yolks in a bowl; stir with a whisk until pale. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl until custard cools completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Garnish with mint leaves, if desired.
FRESH MINT FROZEN YOGURT RECIPE - 101 COOKBOOKS
From 101cookbooks.com
5/5 (3)Total Time 1 hrCategory Chocolate, DessertCalories 227 per serving
- Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
- Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
- Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.
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