Instant Strawberry Peach Frozen Yogurt Recipes

Steps:

• Place the peaches in a blender; cover and process until pureed. Set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., In a large bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. , Cut into pieces and place in a large bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Steps:

• In small bowl, microwave strawberries on high power 1 minute.
• Chop strawberries and mash. In medium bowl, combine yogurt, strawberries, Splenda Granular, whipping cream and vanilla extract.
• Freeze in ice cream maker according to manufacturer's instructions.

Steps:

• Put strawberries and sugar in the freezer bag.
• Zip the bag closed, pressing out excess air.
• Mash strawberries and sugar together in the bag.
• Add whipped topping mix and milk, zip the bag, then squeeze the mix.
• Add yogurt to the mixture in the bag, seal it, then squeeze the mixture until well blended.
• Place in the freezer to harden (about two to four hours).
• After two hours, remove bag from freezer.
• Squeeze mixture to make texture creamier.
• Eat at soft-serve consistency or return to freezer.
• Makes one quart.
• To prepare fresh fruit for recipe mixtures or toppings, put fruit in freezer bag, remove excess air and zip closed.
• Mash, squeeze or knead to soften fruit.
• To crumble cookies or candy for recipe mixtures or toppings, put in freezer bag, remove excess air and zip closed.
• Use a rolling pin to crush cookies or candy.
• To support the freezer bag upright while adding ingredients, turn the zipper back to form a"cuff.
• "Stand bag in a small bowl.

Steps:

• Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
• Cover and let stand at room temperature for 1 hour, stirring every so often.
• Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
• You may press the mixture through a mesh strainer to remove any seeds; this is optional.
• Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer's directions.
• May eat right away or transfer to freezer container and freeze several hours for firmer texture.

Steps:

• Drain peaches reserving 1/2 cup of the juice (for me, it turned out to be all of the left over juice).
• Put peaches in a blender and pulse to chop.
• Add the sugar, yogurt, and juice and blend until smooth.
• Chill in the refrigerator for a half hour to an hour (depends on how patient you are - I did a half hour and it was fine).
• Pour into ice cream maker and churn for 25 to 30 minutes.
• ENJOY!