INGREDIENTS

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Wed, 10 Jul 1996 21:02:37 EDT
This frozen yogurt does not need to be made in an ice cream maker.  Rapid,
even freezing keeps ice crystals small.  Encourage fast freezing by using
shallow containers such as ice trays with the slats removed, loaf pans,
cake tins, or anything else that holds a layer no more than two inches
deep. Cover filled trays with foil to keep additional ice crystals from
forming on the surface as as the mix freezes. You can speed freezing along
by placing trays either at the bottom of the freezer compartment or on a
shelf with coils. If possible, rest them on already frozen foods rather
than directly on the shelf. Turn the freezer down to its coldest setting,
usually around 0 F (-18 C). Most chest and upright freezers normally
operate at that low temperature. If you use the freezer compartment of your
refrigerator, adjust the setting an hour in advance and return it to normal
after the mixture has frozen.  Even the best still-frozen desserts are
never quite as smooth as the stir- frozen ones (ones made in an ice cream
maker).  Since ice crystals continue to grow during storage, causing
constant deterioration of texture, plan to serve still-frozen creations
within a day or so.
This tangy frozen yogurt retains its soft-serve texture, even after hours
in the freezer. Experiment with fruit juices and yogurt flavors to create
your own winning combinations.
Mix thoroughly the yogurt, juice, corn syrup and lemon juice.  Pour into
freezer tray.  Freeze till slushy.  Whip smooth.
Beat egg whites until foamy.  Add powdered sugar.  Beat stiff.  Fold into
yogurt mixture.  Freeze firm, 4 to 5 hours.  Yield:  about 1 quart
Recipe is from _Ice Cream!  The Whole Scoop_ by Gail Damerow.
EAT-L Digest  9 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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