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Recipe Name: Orange Frozen Yogurt Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 1/3 Cup(s) Orange yogurt
1 1/3 Cup(s) Orange juice
1/2 Cup(s) Light corn syrup
2 Teaspoon(s) Lemon Juice
3 Egg whites
2 Tablespoon(s) Powdered sugar
Directions:
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>Date: Wed, 10 Jul
1996 21:02:37 EDT This frozen yogurt does not needto be made in an ice
cream maker. Rapid, even freezing keeps icecrystals small. Encourage
fast freezing by using shallow containerssuch as ice trays with the
slats removed, loaf pans, cake tins, oranything else that holds a layer
no more than two inches deep. Coverfilled trays with foil to keep
additional ice crystals from forming onthe surface as as the mix
freezes. You can speed freezing along byplacing trays either at the
bottom of the freezer compartment or on ashelf with coils. If possible,
rest them on already frozen foods ratherthan directly on the shelf.
Turn the freezer down to its coldestsetting, usually around 0 F (-18
C). Most chest and upright freezersnormally operate at that low
temperature. If you use the freezercompartment of your refrigerator,
adjust the setting an hour in advanceand return it to normal after the
mixture has frozen. Even the beststill-frozen desserts are never quite
as smooth as the stir- frozen ones(ones made in an ice cream maker).
Since ice crystals continue to growduring storage, causing constant
deterioration of texture, plan to servestill-frozen creations within a
day or so.This tangy frozen yogurt retains its soft-serve texture, even
afterhours in the freezer. Experiment with fruit juices and yogurt
flavors tocreate your own winning combinations.Mix thoroughly the
yogurt, juice, corn syrup and lemon juice. Pour intofreezer tray.
Freeze till slushy. Whip smooth.Beat egg whites until foamy. Add
powdered sugar. Beat stiff. Foldinto yogurt mixture. Freeze firm, 4
to 5 hours. Yield: about 1 quartRecipe is from _Ice Cream! The Whole
Scoop_ by Gail Damerow.EAT-L Digest 9 July 96From the EAT-L recipe
list. Downloaded from Glen's MM Recipe
Archive,http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 34.5mg
Potassium: 104.7mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 23.1g
Protein: 1.7g


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