Skip to main content

Blackberry Frozen Yogurt

Blackberry Frozen Yogurt

Prep Time 20 mins Total Time20 mins
#banana recipes dessert frozen



Ingredients
  • 32 ounces plain Greek yogurt
  • 12 ounces fresh blackberries, rinsed
  • 1 cup honey, more or less to taste
  • a drop or two of pure vanilla extract, if desired

Instructions
  • Place the blackberries in the bowl of a food processor. Process until smooth. Strain the blackberries through a fine mesh sieve set over a large mixing bowl. Using the back of a spoon, press the mixture against the sieve to extract all the juice. Discard the seeds and any pulp.
  • Add the yogurt to the blackberry juice and stir to combine. Add about 3/4 cup of honey and taste for sweetness. You may need more honey depending on how sweet the blackberries are. I used just under 1 cup. Add vanilla if desired and blend until smooth.
  • Process in an ice cream maker according to manufacturer instructions. Serve immediately if you prefer a soft serve consistency or freeze until firm. If frozen remove from the freezer about 15 minutes before serving.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Skillet Chicken and Mushroom Wine Sauce

Ingredients 3 boneless, skinless chicken breasts, cut diagonally into cutlets ½ cup all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 12 ounces mushrooms, cleaned and thick sliced 4 tablespoons unsalted butter, divided 1 tablespoons olive oil 2 garlic cloves, minced 2 large shallots, sliced thin 1 ½ cups chicken broth, low sodium ½ cup dry white wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth Instructions Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating...
Post a Comment
Read more

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chic...
Post a Comment
Read more

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake yield : 12 MINI CHEESECAKES prep time : 10 MINUTE Scook time : 20 MINUTE Scooling time : 4 HOURS total time: 4 HOURS 30 MINUTES #keto Pumpkin Cheesecake bites Ingredients 16 ounces cream cheese, room temperature 2 large eggs, room temperature 1/2 cup pumpkin puree 1/2 cup sweetener, such as monkfruit 1 tablespoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt Instructions Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners. Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. Recipes Source :  Click Here
Post a Comment
Read more