Skinny Vanilla Bean Frozen Yogurt Recipes

Steps:

• Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
• Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours., Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved., In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved; cool slightly. Stir gelatin mixture into yogurt. Cover and refrigerate until cold, about 40 minutes. , Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions., Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.

Steps:

• In a small saucepan, combine the milk, agave nectar, vanilla bean, and vanilla seeds. Bring to a simmer, then remove from the heat and let the vanilla bean steep for 1/2 hour in the milk mixture. Remove the vanilla bean from the cooled milk and reserve. In a food processor, blend together the milk mixture, yogurt, dry milk, xanthan gum, and salt until smooth and creamy, about 1 minute. Pour into a container, replace the vanilla bean, and allow it to infuse the mixture for several hours or overnight. When ready to freeze, discard the vanilla bean and freeze in the ice cream maker according to the manufacturer's directions.