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American, Appetizers, Cooking cream, Cream, Easy, FI26: Foundation Recipes, Light, Soup
Pumpkin soup
The name gives it away: frozen yoghurt uses yoghurt as its base, while ice cream uses cream. While both are dairy products, frozen yoghurt is more tart and tangier in flavor.
Technically yes, but you'll end up with a hard, solid brick that is very likely not the consistency you were looking for. Thankfully, achieving that smooth, scoop-able, melt-in-your-mouth texture is a simple step away: add a sweetener (anything from honey to plain white sugar) to slow down the formation of ice crystals and help the yoghurt to retain a softer consistency even after freezing.
This largely depends on how big a batch you are making and how deep your container is. In general, reaching the right consistency can take anything from six hours to an overnight stay in the freezer.
Any whole-milk yoghurt with a high fat content will work well for frozen yoghurt. That's because the fats play an important role in preventing ice crystals from forming so the higher the fat content, the smoother and creamier your dessert will be.
Our first tip is to add a sweetener to help slow down the formation of ice crystals (anything from honey, sugar, maple syrup, corn syrup or even agave). Adding another creamy ingredient (like cream, mascarpone or even labneh) will have the same effect, while also resulting in a richer, more velvety and delicious frozen yoghurt.
Skipping the ice cream aisle and reaching for this recipe instead is no hardship. Whether for breakfast, a snack, or something sweet on a warm summer's day, this recipe is a delicious alternative to any other frozen dessert.
This recipe's vanilla base makes it super versatile and you can add almost any flavor to the mix. The frozen raspberries can be swapped out for any other frozen fruit (our top picks are blueberries, mango cubes, sliced grapes, and pineapple chunks). Chopped nuts, especially pistachios, walnuts and almonds, are also a great addition and will add a welcome crunch and flavor to every bite.
Adding frozen yoghurt to your smoothie is a clever way of bulking up your breakfast. Create a larger batch and freeze as individual blocks using an ice tray. When you're ready to start, simply pop a few cubes into the blender, along with your other ingredients, and you're seconds away from a creamy, frosted breakfast-on-the-go.
For the kids (and let's be honest, the adults too), frozen yoghurt popsicles are a fun serving alternative. Using popsicle, or even spherical ice moulds, first add some crushed raspberries (or any other topping of your choice) to the bottom of the mould. Follow the same recipe but mix a sweetener into the yoghurt for a smoother, non-icy dessert. Now simply add a popsicle stick, freeze, and enjoy!
Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.