By Judyrae Kruse Herald Columnist
Judyrae Kruse is taking some time off. Here is an encore column from March 2004.
Stanwood reader Carol Houck tells us, “For several years, I’ve been on the lookout for recipes for making frozen yogurts. I tried to wing it once and got a terribly tart result, even though I did use some sugar at that time.
“Now, as it’s more important for my husband and me to reduce sugars, fats and calories, I wonder if anyone out there might have a recipe for a nonfat, sugar-free (no added sugars, but I do want to use fresh fruits) frozen yogurt.”
Well, as a matter of fact, we hear from longtime Snohomish helper-outer Adrienne Gay.
“Just as an FYI, a recipe I submitted some months back for sugar-free yogurt has a few new updates. Using the regular recipe, this product can also be made with soy milk.
“It also can be frozen in one-cup servings, to be used in the morning, in the blender, for a healthful smoothie.
“Just add a few pieces of any kind of fruit and some liquid soy milk. It can be purchased in low fat, sugar free, original and also many interesting flavors.
“I use one cup of my frozen yogurt to about three-quarters cup of liquid soy milk, and half a banana, strawberries or whatever fruit you have stashed.
“I like frozen fruits, because they make a nice thick shake with no extra liquid.”
In the Forum column dated April 2003, Gay shared her frozen-yogurt invention, and mentioned, “You can use any flavor of sugar-free gelatin and, if you are not restricted from sugar, regular gelatin can also be used.
“This recipe is very similar to expensive, more creamy brands.’”
Here’s her recipe one more time:
Sugar-free yummy yogurt
3 cups warm water
2 cups superior grade powdered milk
1 tablespoon creme fraiche (very thick sour cream)
1 tablespoon plain yogurt
1 package (3 ounces) sugar-free gelatin, any flavor
1 teaspoon unflavored gelatin
Turn water, powdered milk, creme fraiche, yogurt and gelatins into blender container; blend at low speed (so as not to create extra foam) until all ingredients are incorporated well.
Divide mixture evenly among sterilized yogurt glasses, cover and place in a yogurt cooker.
Process 24 hours. Timing is a must. Your yogurt will turn out thick and not sour.
Store in refrigerator.