Page:Waring Ice Cream Parlor (012992).pdf/36

 RECIPES FROZEN YOGURT COFFEE PRALINE FROZEN YOGURT 1 Tbsp. expresso instant coffee powder 1 envelope unflavored gelatin 1/2 cup milk 2 eggs (room temp.) sugar 1/2 cup packed light brown 1 tsp. light molasses 2 cups plain yogurt 2/3 cup coarsely chopped pecans 1/2 cup whipping cream, whipped Stir expresso powder and gelatin into milk in small saucepan. Let stand 3 minutes. Heat over low heat, stirring constantly, until gelatin dissolves; cool slightly. Beat eggs in large mixing bowl on medium speed until thick and lemon colored. Beat in sugar and molasses gradually. Beat in gelatin mixture, yogurt and pecans on medium speed. Fold in whipped cream. Makes 1-1/2 quarts. Tips: Serve coffee praline frozen yogurt garnished with pecan halves. For coffee praline frozen yogurt pie, spoon yogurt mixture into 10" graham cracker crust; garnish with pecan halves. Freeze covered with plastic wrap. Let stand in refrigerator 45 minutes before serving. 34 CRANBERRY ORANGE FROZEN YOGURT 1 envelope unflavored gelatin 1/2 cup milk 2 eggs (room temperature) 1/4 cup sugar 1/4 cup light corn syrup 2 cups plain yogurt 1 cup cranberry sauce 2 tsp. lemon juice 1-1/2 tsp. vanilla 1 tsp. grated orange peel 1/2 tsp. ground nutmeg Sprinkle gelatin over milk in small saucepan. Let stand 3 minutes. Heat over low heat, stirring constantly until gelatin dissolves; cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in sugar and corn syrup gradually. Beat in gelatin mixture, yogurt, cranberry sauce, lemon juice, vanilla, orange peel and nutmeg on medium speed. Pour into cream can. Makes about 1 quar 50 DE syt CHE TH ng Se 99 De