16
FROZEN YOGURTS
HONE
Y-A
LMON
D F
RO
ZE
N Y
OG
UR
T
Mak
es a
bou
t 5 cup
s (te
n ½-c
up s
erv
ing
s)
2
cu
ps h
ea
vy c
re
am
¼
cu
p h
on
ey
¼
cu
p gr
anu
la
ted
su
gar
pi
nc
h se
a or k
osh
er s
alt
2
cu
ps w
ho
le m
ilk v
an
illa y
og
urt
1½
te
aspo
ons p
ure
alm
ond
ext
ra
ct
½
cu
p slic
ed a
lm
on
ds
1.
In a s
mal
l to m
ed
ium s
auc
ep
an, c
om
bin
e the c
rea
m, h
one
y,
sug
ar a
nd s
alt. B
rin
g to a s
lig
ht s
im
mer
, whi
ski
ng o
cca
sio
nal
ly
to c
om
bin
e ing
red
ien
ts. C
ool t
o roo
m tem
per
atu
re.
2.
In a m
ed
ium m
ixi
ng b
ow
l, w
his
k the y
ogu
rt a
nd a
lm
ond e
xtr
act
tog
eth
er u
ntil c
om
bin
ed. S
low
ly w
his
k in t
he c
ool
ed c
rea
m/
hon
ey m
ixt
ure a
nd c
ont
inu
e to w
his
k unt
il c
om
bin
ed. C
ove
r and
ref
rig
era
te a
t lea
st 2 h
our
s, o
r ove
rni
ght
. Whi
sk m
ixt
ure a
gai
n
bef
ore p
our
ing i
nto t
he i
ce c
rea
m mak
er.
3.
Po
ur t
he m
ixt
ure i
nto t
he m
ixi
ng b
ow
l of t
he C
uis
ina
rt® I
ce
Cre
am a
nd G
ela
to M
ake
r fitt
ed w
ith t
he i
ce c
rea
m pad
dle. T
urn
uni
t on, s
et T
im
er a
nd p
res
s Sta
rt. L
et m
ix u
ntil t
hic
ken
ed,
ab
out 4
0 min
ute
s. A
bou
t 5 min
ute
s bef
ore t
he m
ixt
ure i
s don
e
chu
rni
ng, a
dd t
he s
lic
ed a
lm
ond
s thr
oug
h the m
ix-
in o
pen
ing
.
Allo
w to m
ix t
hor
oug
hly
. The f
roz
en y
ogu
rt w
ill h
ave a s
oft
,
cre
am
y tex
tur
e. If a f
irm
er c
ons
ist
enc
y is d
esi
red
, tra
nsfe
r to a
n
air
tig
ht c
ont
ain
er a
nd p
lac
e in f
ree
zer f
or a
bou
t 2 hou
rs.
Rem
ove f
rom f
ree
zer a
bou
t 15 m
inu
tes b
efo
re s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
282
(65
% fr
om
fat
) •
car
b. 2
2g
• p
ro
. 3g
• fa
t 20
g •
sat
. fa
t 14
g
• ch
ol.
71m
g •
so
d. 5
6m
g •
cal
c. 7
8m
g •
fib
er
1g
PUMP
KIN
FR
OZ
EN
YO
GUR
T
Get
tin
g tire
d of t
he s
am
e old p
um
pki
n des
ser
ts? S
erv
e thi
s to y
our
gue
sts w
ith s
om
e fre
sh g
ing
er b
rea
d and w
hip
ped c
rea
m.
Mak
es a
bou
t 5 cup
s (te
n ½-c
up s
erv
ing
s)
1
cu
p he
avy c
re
am
1
ca
n (15 o
un
ce
s) p
um
pk
in p
uré
e (a
bo
ut 1
¼ cu
ps)
1¹∕³
cu
ps p
ac
ked l
ig
ht b
ro
wn s
ug
ar
1½
te
aspo
ons g
rou
nd
cin
na
mon
1
te
aspo
on g
rou
nd
gin
ge
r
¼
te
aspo
on g
rou
nd
nu
tm
eg
pi
nc
h se
a or k
osh
er s
alt
2
cu
ps p
la
in
, wh
ole
-m
ilk y
og
urt (
yo
u ca
n su
bst
itu
te v
an
illa
yo
gu
rt, b
ut t
he
n re
du
ce t
he v
an
illa e
xtr
ac
t to 1 t
ea
sp
oo
n)
1½
te
aspo
ons p
ure
va
nilla
ext
ra
ct
1. I
n a sm
all t
o med
ium s
auc
ep
an, c
om
bin
e all i
ngr
ed
ien
ts, e
xce
pt
for t
he y
ogu
rt a
nd v
ani
lla
. Brin
g to a s
lig
ht s
im
mer
, whi
ski
ng
occ
asi
ona
lly t
o com
bin
e ing
red
ien
ts. C
ool t
o roo
m tem
per
atu
re.
2. I
n a med
ium m
ixi
ng b
ow
l, w
his
k the y
ogu
rt a
nd v
ani
lla t
oge
the
r
until
comb
ine
d. S
low
ly w
hisk
in t
he c
oole
d c
rea
m/p
umpki
n
mix
tur
e and c
ont
inu
e to w
his
k unt
il c
om
bin
ed. C
ove
r and
ref
rig
era
te a
t lea
st 2 h
our
s, o
r ove
rni
ght
. Whi
sk m
ixt
ure a
gai
n
bef
ore p
our
ing i
nto t
he i
ce c
rea
m mak
er.
3. P
our t
he m
ixt
ure i
nto t
he m
ixi
ng b
ow
l of t
he C
uis
ina
rt® I
ce
Cre
am a
nd G
ela
to M
ake
r fitt
ed w
ith t
he i
ce c
rea
m pad
dle. T
urn
uni
t on, s
et T
im
er a
nd p
res
s Sta
rt. L
et m
ix u
ntil t
hic
ken
ed, a
bou
t
40 m
inu
tes
. The f
roz
en y
ogu
rt w
ill h
ave a s
oft
, cre
am
y tex
tur
e. If
a firm
er c
ons
ist
enc
y is d
esi
red
, tra
nsfe
r to a
n air
tig
ht c
ont
ain
er
and p
lac
e in f
ree
zer f
or a
bou
t 2 hou
rs. R
em
ove f
rom f
ree
zer
ab
out 1
5 min
ute
s bef
ore s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
242
(36
% fr
om
fat
) •
car
b. 3
7g
• p
ro
. 2g
• fa
t 10
g •
sat
. fa
t 8
g
• ch
ol.
39m
g •
so
d. 5
0m
g •
cal
c. 8
1m
g •
fib
er
2g
