If you hate skipping dessert but are trying to watch your weight, frozen yoghurt can be a great option.
In their latest book Frozen Yoghurt, Constance and Mathilde Lorenzi share over 60 yoghurt-based recipes, from healthy pick-me-ups to decadent deserts.
Here are a few of our favourites...
Cookie dough frozen yoghurt with dulce de leche
Makes 6 frozen yoghurts
Preparation time 20 minutes
Churning time 5 minutes
Cooking time 1 hour
Cooling time 15 minutes
Ingredients:
For cookie dough:
800 g (1 lb 12 oz) natural frozen yoghurt
125 g (41⁄2 oz) lightly salted butter, softened
45 g (13⁄4 oz/1⁄4 cup) light brown sugar
185 g (61⁄2 oz/11⁄4 cups) plain all purpose flour
1 teaspoon baking powder
1 pinch fine sea salt
60 g (21⁄4 oz/1⁄3 cup) chocolate chips
For dulce de leche:
1 litre (35 fl oz/4 cups) milk
350 g (12 oz) caster (superfine) sugar
1 teaspoon bicarbonate of soda (baking soda)
1 vanilla bean
1 pinch fine sea salt
Equipment:
Ice cream maker
electric beater
Method:
Cookie dough:
- Beat the butter and sugars together in a bowl with an electric beater until pale and creamy.
- Add the egg, then the sifted four, baking powder and salt. Combine until the mixture is smooth.
- Add the chocolate chips and stir through.
- Form the dough into small teaspoon-sized balls.
Cookie dough frozen yoghurt:
- Add the balls of cookie dough to the natural frozen yoghurt, transfer to the ice-cream maker and churn for 5 minutes.
Dulce de leche:
- Put all of the ingredients into a saucepan and heat over a high heat, stirring constantly.
- When the milk begins to colour, reduce the heat to medium and let the mixture thicken, continuing to stir until you have a sauce-like consistency.
- Stop the cooking process by dipping the base of the saucepan in a large container of cold water.
- Remove the vanilla bean.
Assembly:
- If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time. Scoop out balls of frozen yoghurt into six serving bowls and top with dulce de leche.
Marcel’s extras: The leftover dulce de leche can be stored in an airtight container in the refrigerator for up to 2 weeks.
Frozen hot chocolate
Makes 6 frozen yoghurts
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients:
800 g (1 lb 12 oz) natural frozen yoghurt
400 ml (14 fl oz) milk
200 ml (7 fl oz) water
150 ml (5 fl oz) thin (poring) cream
2 tablespoons of sugar
30 g (1 oz/1⁄4 cup) cocoa powder
200 g (7 oz) dark chocolate
6 tablespoons mini marshmallows
Equipment:
Piping (icing) bag and star nozzle
Method:
Preparation:
- Place the piping bag and nozzle in the freezer for a few minutes so they are well chilled.
Hot chocolate:
- Heat the milk, water and cream in a saucepan without letting them boil. Mix in the sugar and cocoa powder.
- Roughly chop the chocolate and place in a bowl.
- Pour over the hot chocolate milk and mix with a spatula until smooth.
- Pour the mixture into the saucepan and thicken over medium heat, stirring constantly so the chocolate doesn’t catch.
Assembly:
- If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time.
- Using a spatula, ll the piping bag (nozzle attached) with yoghurt.
- Divide the hot chocolate between six small serving bowls, pipe the frozen yoghurt on top, so -serve style, and scatter over the mini marshmallows. Serve immediately.
Frozen lemon pie
Makes 6 frozen yoghurts
Preparation time 30 minutes
Cooling time 30 minutes
Cooking time 1 hour 45 minutes
Ingredients:
800 g (1 lb 12 oz) natural frozen yoghurt
Lemon curd:
185 ml (6 fl oz/3⁄4 cup) lemon juice
1 tablespoons corn flour (cornstrach)
200 ml (7 fl oz) agave syrup
Meringues:
2 egg whites
140 g (5 oz/2⁄3 cup) sugar
Crumble:
40 g (11⁄2 oz) unsalted butter, at room temperature
2 tablespoons caster sugar (superfine)
35 g (11⁄4 oz/1⁄4 cup) wholemeal (wholewheat)
Flour:
35 g (11⁄4 oz/1⁄3 cup) almond meal
Equipment:
Piping (icing) bag and star nozzle and one small plain nozzle.
Method:
Preparation:
- Place a piping bag and the star nozzle in the freezer for a few minutes so they are well chilled.
Lemon curd:
- Bring the lemon juice to a bare simmer in a saucepan, then turn off the heat
- Whisk the eggs with the corn our and agave syrup in a bowl until the mixture is smooth.
- Pour into the saucepan and thicken over medium heat, stirring constantly with a wooden spoon
- Allow to cool in the refrigerator for 30 minutes.
Meringues:
- Whisk the egg whites to firm peaks with half the sugar.
- Add the remaining sugar and mix gently
- Line a baking tray with baking paper. Using a tablespoon, place small mounds of meringue mixture on the tray, spaced far enough apart so they don’t stick together.
- Bake for 20 minutes at 120°C (235°F/Gas 1⁄2), then 1 hour at 100°C (200°F/Gas 1⁄2).
- Once the meringues have cooled, break them into pieces.
Crumble:
- Work the butter and sugar together with your fingertips.
- Add the flour and almond meal, then work together to make a crumbly mixture.
- Refrigerate for 10 minutes, then spread the mixture on a baking tray and bake at 200°C (400°F/Gas 6) for 15 minutes.
Assembly:
- If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time.
- Fill the cold piping bag (star nozzle attached) with yoghurt.
- Pipe out the yoghurt so -serve style and sprinkle with the broken meringue and the crumble.
- Pipe small balls of lemon curd onto the frozen yoghurt with the other piping bag (plain nozzle attached).
- Serve immediately.
Marcel's Tips: Replace the home-made meringues with store-bought mini meringues. You can keep the extra curd in an airtight container for 3–4 days in the refrigerator.
Frozen Yoghurt by Constance and Mathilde Lorenzi by Murdoch Books.
