13
½
cup granulated sugar
Pinch kosher salt
4
cups mango pieces
(you may use frozen mango pieces in place of
fresh. Be sure they are fully thawed)
1
teaspoon fresh lime juice, about ½ lime
1. In a large mixing bowl, whisk the yogurt, salt and
sugar together; reserve.
2. Using a blender, purée the mangoes with the lime
juice and 1 cup of the yogurt mixture. Combine with
the remaining yogurt/sugar mixture. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
3. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. The frozen
yogurt will have a soft, creamy texture. If a firmer
consistency is desired, transfer the frozen yogurt to
an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 138 (31% from fat) • carb. 22g • pro. 2g
• fat 5g • sat. fat 3g • chol. 12mg • sod. 42mg
• calc. 67mg • fiber 1g
Chocolate-Pretzel Frozen Yogurt
The combination of the chocolate and the salt from the
pretzels is a standout in this tangy and sweet dessert.
Makes about 5 cups (ten, ½-cup servings)
2
cups whole-milk, plain Greek yogurt
1
cup milk (any fat variety)
¾
cup granulated sugar
1
⁄
3
cup cocoa powder, sifted
Pinch kosher salt
½
teaspoon pure vanilla extract
1
cup chopped chocolate- or yogurt-covered
pretzels
1. In a large mixing bowl, whisk the yogurt, milk, sugar,
cocoa powder, salt and vanilla extract together.
Whisk until the sugar has dissolved. Cover and
refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
2. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. When the frozen
yogurt is almost done churning, add the chopped
pretzels through the opening at the top of the ice
cream maker. The frozen yogurt will have a soft,
creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container
and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 218 (33% from fat) • carb. 32g • pro. 4g
• fat 8g • sat. fat 5g • chol. 14mg • sod. 148mg
• calc. 102mg • fiber 1g
Chocolate-Hazelnut Gelato
Makes about 5 cups (ten, ½-cup servings)
1¾
cups heavy cream
2¼
cups whole milk, divided
½
cup granulated sugar
2
tablespoons cornstarch
Pinch kosher salt
1
cup chocolate-hazelnut spread
½ to 1 cup chopped hazelnuts
(or you may use the same amount of chopped
chocolate hazelnut candies)
1. In a medium saucepan, combine cream and 1½
cups of the milk. Set over medium/medium-low heat
and bring to a simmer.
2. While cream/milk mixture is heating, put the
remaining milk, sugar, cornstarch and salt into a
small-medium mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a simmer, add
the milk/sugar mixture and stir until fully combined.
Slowly whisk in the chocolate-hazelnut spread.
While still set over medium/medium-low heat,
continuously stir until mixture boils and thickens to
where it can coat the back of a spoon (this will take
about 10 to 15 minutes, depending on the type of
pan and stove being used).
4. Remove pan from heat, strain and cool to room
temperature. Cover and refrigerate a minimum of 2
hours, preferably overnight. Whisk mixture together
again before pouring into the ice cream maker.
5. Turn on the Cuisinart
®
ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 15 to 20 minutes. About 5 minutes
before the mixture has finished, add the chopped
hazlenuts/candies through the opening. The gelato
will have a soft, creamy texture. If a firmer
consistency is desired, transfer to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 422 (62% from fat) • carb. 35g • pro. 5g
• fat 30g • sat. fat 19g • chol. 65mg • sod. 71mg
• calc. 136mg • fiber 3g
