Page:Waring Ice Cream Parlor (012992).pdf/38

 RECIPES FROZEN YOGURT 2 Tbsp. dark rum 1 envelope unflavored gelatin 1/4 cup orange juice 2 eggs (room temperature) 1/4 cup packed light brown sugar 1/4 cup dark corn syrup 2 cups plain yogurt 3/4 cup canned pumpkin 1/3 cup coarsely chopped walnuts 1 tsp. pumpkin pie spice 1/8 tsp. salt 2 Tbsp. dark raisins 1/2 cup whipping cream, whipped Sprinkle gelatin over orange juice in small saucepan. Let stand 3 minutes. Heat over low heat, stirring constantly, un- til 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, pumpkin, walnuts, pumpkin pie spice, salt and rum on medium speed. Fold in whipped cream. Pour into cream can. Makes 1 quart. PUMPKIN SPICE FROZEN YOGURT 36 RASPBERRY SWIRL FROZEN YOGURT 1 envelope unflavored gelatin 1/2 cup milk 2 eggs (room temperature) 2 Tbsp. sugar 2 Tbsp. light corn syrup 2 cups plain yogurt 1 Tbsp. lemon juice 2 tsp. vanilla. 1/8 tsp. salt 1/2 cup seedless red raspberry preserves granola 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, lemon juice, vanilla and salt on medium speed. Pour into cream can and process. Spoon frozen yogurt into chilled bowl; swirl raspberry preserves in yogurt mixture. Garnish with granola. Makes 1-1/2 quarts.