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Frozen Fruit Yogurts Recipe
|Sweetened fruit mixture||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Plain yogurt||2 Quart|
Serving size: Complete recipe
Calories 1860 Calories from Fat 675
% Daily Value*
Total Fat 76 g117.5%
Saturated Fat 44.3 g221.5%
Trans Fat 0 g
Cholesterol 880.4 mg
Sodium 1589.3 mg66.2%
Total Carbohydrates 211 g70.4%
Dietary Fiber 0 g0.01%
Sugars 204.5 g
Protein 85 g169.1%
Vitamin A 52.1% Vitamin C 15.8%
Calcium 237% Iron 20.8%
*Based on a 2000 Calorie diet
Combine the suggested amounts of fruit, sugar, and honey (if used) in a 3 quart pan and bring to a boil, stirring, over high heat.
Reduce heat to medium and cook, stirring constantly, until fruit softens and partially disintegrates (1 to 4 minutes).
Remove from heat; stir in fruit juices, spices, and flavorings.
In a small bowl, lightly beat egg yolks; stir in about 1/2 cup of the hot fruit mixture.
Then stir yolk mixture into fruit mixture; cool to room temperature.
In a large mixing bowl, beat egg whites until frothy; add salt and cream of tartar and beat until soft peaks form.
Gradually add the 1/4 cup sugar and continue beating until stiff peaks form.
Turn yogurt into a 5 quart or larger bowl; fold fruit mixture into yogurt until well blended.
Then gently fold yogurt fruit mixture into egg whites.
At this point, you can cover and refrigerate for several hours.
When ready to process, transfer to a gallon size or larger, hand crank or electric ice cream freezer.
Assemble freezer according to manufacturer's directions, using about 4 parts ice to 1 part rock salt.
When hand cranking becomes difficult or electric motor stalls, remove the dasher.
Once the yogurt has been turned and frozen, you can store the metal container in the freezer compartment of your refrigerator until serving time.