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Posts Tagged ‘frozen’

It’s been blazing hot in Toronto, as I am sure most of my dear readers are experiencing in the northern hemisphere. For our dinner party last week, I decided to make the Armenian Nutmeg Cake (OK, I didn’t make another cake, I simply defrosted the cake I made about a month ago) and I wanted to serve it warm with a cold scoop of hazelnut frozen yogurt. I chose hazelnut because I adore the flavour (no, JT didn’t even save me a bite of the frozen yogurt) and I wanted something nutty to go with the nutmeg cake. I also made a very easy caramel sauce (just used ordinary milk instead of cream, which still worked out but wasn’t as creamy). Now this recipe is not entirely fat-free because hazelnuts contain fat, but it’s about balance, I saved the fat with using fat free Greek Yogurt so I didn’t mind adding the ground hazelnuts. You could leave the ground hazelnuts out entirely opting to use just the extract but then you will need to balance with a bit more sugar, as roasted hazelnuts have a bit of sweetness to them.

All in all the recipe worked out well. The yogurt adds a very nice tanginess to the frozen dessert that I liked. The caramel sauce balanced the tanginess (good call JT). And I adore a contrast of warm and cold; cake: warm, frozen yogurt: cold!

Creamy, nutty, low fat frozen yogurt.

Low Fat Hazelnut Frozen Yogurt

Makes a little more than 500 g of frozen yogurt

Ingredients:

  • 1/2 cup hazelnuts, roasted and peeled (I found this method after I painstakingly peeled mine the old fashioned way!)
  • 2-3 tbsp brown sugar, or to taste
  • Pinch of salt
  • 1-2 tsp hazelnut extract
  • 500 g non-fat Greek yogurt

Directions:

  1. In a coffee grinder reserved for this type of thing (i.e. not coffee) grind the hazelnuts, salt and brown sugar until it becomes a paste (like peanut butter). Mine took about 10 minutes, stopping to allow the machine to cool down every so often.
  2. Whisk the hazelnut extract into the non-fat Greek yogurt, and then whisk in the hazelnut mixture. I found the mixture was a bit lumpy so I took my immersion blender and blended it until I no longer saw any lumps. Doing this will make the yogurt a bit more liquidy, but it still works.
  3. Pour into the chilled ice cream bowl and assemble as per instructions. Turn on and allow the machine to work its magic. Mine took about 20 minutes. Scrape into a freezable container and freeze.
  4. Frozen fat free Greek yogurt doesn’t have enough fat to make it creamy straight out of the freezer, so I had to bring it out to sit on the counter for about 10-20 minutes, depending on how cool your house it. Scoop onto prepared plates and drizzle with the easiest caramel sauce ever.

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I have been looking around the net for a compelling Chocolate Avocado pudding to try. Yes, it does sound weird, but that’s what makes it too difficult to resist! Still feeling a little hesitant to serve it to guests until I found a very easy recipe, which included a banana! So tonight is the night (as Rod Stewart sings) we are having a BBQ Pizza dinner. JT is in charge of the pizza and we’ve decided on Margherita (our home made tomato and roasted red pepper jam as the base, sliced tomatoes and fresh buffalo mozzarella, with basil, of course!). It’s sweltering in Toronto, and we plan to eat outside, so I changed up the recipe a bit to make it more “ice creamy”. Since I want to serve this as more of an ice cream, I added the frozen banana and processed just before serving. This is a very rich dessert, so a small portion is key (by the way, I had a spoonful and JT had the rest of mine!). This recipe makes about 3-4 small servings.

  • 1 ripe avocado, mashed
  • 4+ tbsp honey, or to taste
  • 1/2 tsp. vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 ripe banana, frozen
  • 1/4+/- cup water or milk
  1. Chop avocado coarsely and add to your immersion blender jar, add honey, cocoa powder and vanilla and process till smooth and creamy, scraping down the sides a few times with a rubber spatula. I use my immersion blender because it really makes a smooth creamy paste.
  2. Refrigerate covered in the blender container.
  3. Just before serving, add coarsely chopped frozen banana and process until smooth, adding the water in small amounts until the desired consistency is achieved. Serve immediately garnished with bits of coconut.

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