Food recipes
Honey Frozen Yogurt with Pomegranate Swirl
Honey Frozen Yogurt with Pomegranate Swirl Ingredients: pomegranate juice, bottled lemon juice, raw cornstarch honey yogurt, greek, plain, nonfat Directions: In a food processor, pulse the pomegranate seeds until they...
Honey Frozen Yogurt with Pomegranate Swirl
Ingredients:
pomegranate juice, bottled
lemon juice, raw
cornstarch
honey
yogurt, greek, plain, nonfat
Directions:
In a food processor, pulse the pomegranate seeds until they release their juice; transfer the seeds and juice to a medium saucepan.
Whisk the lemon juice, cornstarch and 1/4 cup of the honey into the pomegranate juice and bring to a boil.
Simmer over moderate heat until the pomegranate sauce is thickened, about 5 minutes; remove from the heat and let cool slightly.
Strain the sauce through a sieve into a bowl; discard the seeds.
Refrigerate the sauce until well chilled.
Meanwhile, in a bowl, whisk 1/4 cup of honey into the yogurt.
Scrape the yogurt into an ice cream maker and freeze according to the manufacturers instructions.
Transfer the frozen yogurt to a metal loaf pan and pour the pomegranate sauce on top.
Using a knife or spoon, gently swirl the sauce into the yogurt.
Cover and freeze the yogurt until firm, about 2 hours, then serve.
Ingredients:
pomegranate juice, bottled
lemon juice, raw
cornstarch
honey
yogurt, greek, plain, nonfat
Directions:
In a food processor, pulse the pomegranate seeds until they release their juice; transfer the seeds and juice to a medium saucepan.
Whisk the lemon juice, cornstarch and 1/4 cup of the honey into the pomegranate juice and bring to a boil.
Simmer over moderate heat until the pomegranate sauce is thickened, about 5 minutes; remove from the heat and let cool slightly.
Strain the sauce through a sieve into a bowl; discard the seeds.
Refrigerate the sauce until well chilled.
Meanwhile, in a bowl, whisk 1/4 cup of honey into the yogurt.
Scrape the yogurt into an ice cream maker and freeze according to the manufacturers instructions.
Transfer the frozen yogurt to a metal loaf pan and pour the pomegranate sauce on top.
Using a knife or spoon, gently swirl the sauce into the yogurt.
Cover and freeze the yogurt until firm, about 2 hours, then serve.