Tag: frozen yogurt

Mexican "Unfried" Ice Cream

A skinnier fried ice cream with a sweet crunchy cinnamon topping. Oh-my-word, I can’t tell you how good this is!

If you’ve ever had the Mexican fried ice cream at Chi Chi’s, you’ll understand this recipe. I always loved the concept of fried ice cream, as a kid I remember ordering it and always found it fascinating that the ice cream didn’t melt.

This recipe is a much lighter, healthy version of the original fried version. This isn’t fried at all, but it still has that same great taste with the crunchy cinnamon topping, and cold creamy vanilla ice cream (well, actually frozen yogurt) in the center.

This idea came from a fan. She actually made something like this for a party and layered everything in a square pan which is a great idea if you want to serve a crowd, but for portion control, I thought making them in individual servings was better.

To make it light, I bought my favorite fat free vanilla frozen yogurt: Gotta Have Vanilla from Stonyfield; that stuff is sooo good, I actually prefer it over their other brand Oikos. Then I perused the cereal aisle and decided on using crushed Special K as my crust mixed tossed with some cinnamon. If you are gluten free, I would use a gluten free cereal instead. Enjoy your weekend and have a happy Cinco De Mayo!

Mexican “Unfried” Ice Cream
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 ball w /chocolate syrup • Old Points: 3 • Weight Watcher Points+: 4
Calories: 180 • Fat: 0.5 g • Carb: 36 g • Fiber: 1 g • Protein: 6.5 g • Sugar: 23 g
Sodium: 203 mg • Cholest: 0 mg

Ingredients:

2 cups fat free vanilla frozen yogurt (Stonyfield)
2 cups Special K Cereal, crushed
2 tsp ground cinnamon
4 tsp Hershey’s chocolate syrup
cherry for topping (optional)
Truwhip for topping (optional)

Directions:

Line a baking sheet with parchment paper. With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet. Freeze for 2 hours, or overnight, until the ice cream is very hard.

Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon. Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.

Return the coated ice cream to the baking sheet and freeze until ready to serve.

To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.

Raspberry Frozen Yogurt

by Pam on May 18, 2014

My grocery store was out of my usual brand of vanilla yogurt so I grabbed a different brand. It’s flavor was a bit too tart for my liking so I decided to try to make a very basic and simple frozen yogurt out of it. I didn’t want to dig out my ice cream maker, so I just blended some fresh raspberries then strained them to remove the seeds. I mixed it with the yogurt and added agave syrup until it tasted sweeter. I froze it in a tupperware container for 4-5 hours and then served it to my kids for an extra special after school snack. I topped the frozen yogurt with mini chocolate chips and they loved it! Both kids gave this frozen yogurt two thumbs up and said it was blog worthy.

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.

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Raspberry Frozen Yogurt

Yield: 8

Prep Time: 10 min.

Total Time: Freeze 4-5 hours

Ingredients:

2 cups of fresh raspberries
32 oz vanilla yogurt
Agave syrup, to taste (depending on the tartness of the berries & yogurt)

Directions:

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Skinny(er) Shamrock Shake

Confession, I’ve never had a shamrock shake from McDonald’s. But I love the idea of a green minty milkshake for St Patrick’s Day, so I set out to make my own, with a bit less fat and calories.

Yesterday I drove to three McDonald’s just to test them out, but no one seemed to carry them in my area, which surprised me since the commercials seem to be running frequently on my TV.

No worries, I figured I know what mint ice cream should taste like, I’m sure it’s not much different.

I put a lot of thought on how I would make this sweet and creamy like a real ice cream shake, without having to add green food coloring. I knew I was going to start with Stonyfield’s 0% fat vanilla frozen yogurt, because I love it and am always amazed at how much it tastes like full fat vanilla ice cream. I also knew I would add a little spearmint extract to give it that minty flavor. But for the coloring, I was stumped, and then it hit me… avocado’s are green, creamy and taste great in smoothies, so it was the perfect solution.

In fact, I may drizzle a little chocolate syrup on top next time I make this to get that mint chocolate chip experience. This is a fun dessert your kids I bet will enjoy!

Skinny(er) Shamrock Shake
gordon-ramsay-recipe.com
Servings: 2 • Size: little over 1 cup • Old Points: 3 • WW Points +: 4 pts (5 w/ sugar)
Calories: 169.5 • Fat: 6 g • Protein: 7 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 19 g
Sodium: 90.5 mg

Ingredients:

3/4 cup fat free milk
3/4 cup Stonyfield Organic 0% fat vanilla frozen yogurt
1/3 cup sliced avocado
a few drops Nu Naturals Stevia or 1 tbsp raw sugar
1/4 tsp mint extract (not Peppermint)
1 cup crushed ice

Directions:

Pour the milk, frozen yogurt, avocado, sugar, mint extract and ice into your blender.

Blend 3-4 minutes until the mixture is thick and icy.

Pour into two glasses, and serve with a straw. Serve immediately.