Putting together the combination of peaches and raspberry was pure genius.. we really ought to pay homage to the French chef credited with its invention… Auguste Escoffier ….. and if you haven’t had Peach Melba.. you really need to try it.. I have a number of recipes here in the archives … the Classic Peach Melba and a couple of recipes that are a twist on it… (Individual Peach Melba Trifles and my version of a Peach Melba....and Peach Melba Waffles) ....all fabulous.
As promised… I am continuing the Ice Cream making series by doing a frozen yogurt… the peach portion of the recipe is from the Cuisinart cookbook that came with the ice cream maker… the only change I made is that I used non-fat yogurt instead of low fat yogurt.
Yoplait has become my favorite yogurt.. you can truly believe those commercials about their flavors… they really are darn close to tasting like their names imply… Cherry Cobbler.. really tastes like Cherry Cobbler… and Boston Cream Pie really tastes like Boston Cream Pie…. they have a Vanilla Non-Fat Yogurt that comes in a large size container… that is the vanilla yogurt I used in this recipe… you can use whatever yogurt you prefer.. but I highly recommend you try using Yoplait.
I was surprised the recipe simply used commercial yogurt.. I don’t know what I thought.. but I expected the recipe to be complicated… it was ridiculously easy…
This recipe used canned peaches and I thought for my first foray into yogurtdom (my word… it’s my blog I can invent words if I want to.. you understand what I mean the word)… that I would stick close to the recipe… but… you know me well enough by now… I just had to try something with it… so I …again.. kept it simple… added a raspberry swirl to it…
This recipe was supposed to make a quart and a half… it made 2 quarts.. I have no idea why it “grew” the way it did when it was freezing in the machine… I popped it all in the machine… put the timer on.. and took a shower… came back and was shocked at the amount it made… but.. more for us!
I used Smucker’s Red Raspberry Seedless Syrup…. totally I used 5 tablespoons… I only drizzled in 1 tablespoon at a time… 2 went in while the machine was running (I let the machine swirl those) and the rest were added as I put the frozen yogurt into the container… swirling it with a knife after each addition.. like you swirl cake batter when you marble yellow cake batter with chocolate cake batter. As for the amount.. you need to use your judgment.. the amount I used worked well for me.
This is a terrific non-fat alternative to ice cream.. and the best part is… it tastes wonderful… you’d never guess it was non-fat.
Recipe: Peach Melba Non-Fat Frozen Yogurt
All you need:
1 can (14 ounces) peaches packed in juice (I used the light variety)
2 cups Yoplait Non-Fat Vanilla Yogurt
1/3 cup sugar
5 tablespoons raspberry seedless syrup, divided
All you need to do:
Drain the peaches and reserve ½ cup of the juice.
In a blender or food processor fitted with the metal blade, chop the peaches.
Add the yogurt, sugar and reserved peach juice and process until smooth and sugar is dissolved (about 1 minute).
Turn the machine on and pour the mixture into the freezer bowl through the ingredient spout.
Process for 25-30 minutes until thickened. (Mine took 25 minutes).
Carefully pour 1 tablespoon of the raspberry syrup through the ingredient spout… allow it to process for about a minute… then add a second tablespoon and again allow it to process for a minute or two until the raspberry syrup has been mixed in.
Turn the machine off and remove the outer cover and mixing arm.
Pour about 1/3 of the yogurt mixture into the container… drizzle another tablespoon of raspberry syrup over the top.
Using a knife swirl the syrup throughout the yogurt.
Add the second third of the yogurt into the container and repeat the same process with the syrup.
Add the last third of the yogurt into the container and repeat the same process with the syrup.
The yogurt will be fairly soft… secure the lid to the container tightly and freeze at least 2 hours in the freezer.
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