Blackberry Frozen Yogurt You Can Enjoy Today
There is nothing like having a hot summers day and enjoying a fresh recipe. That is what brought us to share this frozen yogurt dessert with you.
Now please listen to your nutritionist and make sure you can have these ingredient with your diabetes.
For this summer recipe we thought you would love Blackberry Frozen Yogurt with Toasted Almonds & Waffle Wedges. This will make you come back for more, so make sure not to over indulge.
Now as we go into summer in one part of the world, the other half of us go to winter. We decided we will share a winter recipes for you too.
Click here for a hot winters recipe.
In a medium saucepan combine the 4 cups blackberries and the water. Bring to boiling; reduce heat. Simmer, covered, 4 to 5 minutes or just until berries are softened and color turns to a bright maroon, stirring occasionally. Remove from the heat; cool slightly.
Pour blackberry mixture into a blender or food processor; cover and blend or process until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. In a medium bowl whisk together strained berries, yogurt, honey, and snipped mint. Cover and chill at least 4 hours or up to 24 hours.
Freeze the yogurt mixture in a 1 1/2-quart ice cream maker according to the manufacturer’s directions. Transfer to an airtight container; cover. Freeze at least 2 hours or up to 4 hours before serving. Let stand at room temperature 5 minutes before serving.
Meanwhile, coat a small skillet with cooking spray. Add almonds; spread to an even layer. Coat almonds lightly with cooking spray. Sprinkle with cinnamon and ginger. Toss to coat. Cook over medium heat 3 to 4 minutes or just until almonds are toasted, stirring occasionally. Remove from heat; cool completely.
Cut each waffle into six wedges. To serve, scoop frozen yogurt evenly into six serving bowls. Add three waffle wedges to each bowl. Sprinkle with almonds. If desired, garnish with additional blackberries and mint leaves.
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