How to Make Low-Fat Frozen Yogurt
Making yogurt from scratch and turning it into frozen low-fat yogurt is a time consuming endeavor. Luckily, there are quicker, partially homemade, methods to make the frozen dessert, requiring less time and fewer ingredients. Master the basic vanilla yogurt first then try fruit flavors.
Homemade low-fat, frozen yogurt can satisfy like ice cream but remains lower in calories and fat content. Yogurt is also a good source of calcium, protein, phosphorous, potassium and vitamins A and B.
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Things You'll Need
- Low-fat, evaporated milk
- Raw sugar
- Salt
- Eggs
- Unflavored gelatin
- Plain, low-fat yogurt
- Vanilla extract
- Ice-cream maker
- Whisk
- Double boiler
- Measuring cup and spoons
- Wooden spoon
- Electric mixer
- Airtight container
- Bowl
Instructions
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1
Set up the double boiler. Add 3 cups of water to the bottom pan. Bring to a boil and sit the top pan over it. Measure ½ cup of low-fat evaporated milk and place it in the top of the double boiler.
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2
Heat milk but do not let it boil. Soften 2 teaspoons of unflavored gelatin according to package directions. Add an extra teaspoon of gelatin when using low-fat ingredients.
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3
Add gelatin, 2/3 cup of raw sugar and a pinch of salt to the milk. Stir together until dissolved.
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4
Beat two egg yolks with a whisk until frothy. Add a bit of milk mixture and whisk some more. Slowly add the egg mixture into the milk while stirring. Continue until it thickens. Remove from the heat and cool. Add 2 cups of unflavored low-fat yogurt and 2 tablespoons of vanilla. Refrigerate for one hour.
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5
Whip two egg whites with an electric mixer until it forms soft peaks. Fold egg whites into the chilled mixture. Add the completed mix to a 2-quart ice-cream maker and process according to the machine's directions. Place in freezer in a covered container for at least six hours before serving.
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Tips & Warnings
Make sugarless, low-fat, frozen vanilla yogurt by mixing two cups of plain low-fat yogurt, one cup of low-fat evaporated milk, two tablespoons of vanilla and half cup of honey. Place in a container and chill for two hours. Process in an ice-cream maker.
Create low-fat, frozen-fruit yogurts by blending 1 cup of fruit puree with 2 cups of plain low-fat yogurt. Add one-third cup of honey, chill as above and process in the ice-cream maker.
Yogurt improves immunity and intestinal health.
Most commercial-brand yogurt is produced with cow dairy and may not be suitable for those who are lactose intolerant. Lactose-free yogurt can be made from scratch with soy milk.
References
- Photo Credit yogurt pie#3 image by Kolett from Fotolia.com
