Sunday, August 22, 2010
Two New Recipes and Dessert
For dessert, Strawberry Banana Frozen Yogurt. After I made the peach last week, I just had to keep going, and this was wonderful. I used frozen strawberries, and a frozen banana (I freeze them after they get too ripe and use them for banana bread, etc.) I cooked them with 1/4 cup sugar and 1/4 cup Splenda -- I still haven't got up the nerve to try all Splenda. The peach I made last week froze SO hard, that I wondered what I did wrong. After doing a little research, I decided that I needed some fat in the yogurt. All the recipes said to use full fat yogurt or to add a couple of tablespoons of heavy cream. I don't even know what full fat yogurt is. Every yogurt at my grocery store says low fat. So, after the fruit cooled and I mashed it up real well, I added 2 cups of vanilla yogurt (low fat) and 2 tablespoons of cream. The finished product hasn't been in the freezer long enough for me to tell if the fat made a difference, so I'll let you know.
I haven't dirtied that many dishes in a long time! These recipes are definitely worth a try.