| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped hazelnuts |
| 1 |
tb |
Packed brown sugar |
| 2 |
tb |
Hazelnut liqueur |
| 1 |
pt |
Non-fat vanilla frozen yogurt, softened |
| 1/4 |
c |
Chocolate syrup; optional |
INSTRUCTIONS
Chicago Tribune
Preparation time: 25 minutes Yield: 2 cups, 4 servings
1. Toast hazelnuts over low heat in small, dry skillet, stirring
constantly, until fragrant, about 5 minutes. Let cool. 2. Grind nuts and
brown sugar in small food processor or blender, scraping down sides as
necessary, until mixture forms a paste. Place in large bowl; stir in
liqueur. 3. Add frozen yogurt to bowl. Mix in nut paste using potato
masher. Cover and freeze 15 minutes, or until ready to serve. 4. Scoop
frozen yogurt into 4 serving dishes and top with chocolate syrup, if
desired. Serve immediately.
Nutrition information per serving: Calories ...... 190 Fat ............. 7
g Cholesterol .. 0 mg Sodium ...... 70 mg Carbohydrates .. 25 g Protein
....... 7 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 27, 1997
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