Frozen yogurt recipe:<\/h2>\n
-875g of plain stirred yogurt <\/b>
\n-125g of sugar<\/b>
\n-and that’s it!<\/b><\/p>\n
Instruction:<\/h2>\n
Mix the sugar and the stirred yogurt. You can even use 0% yogurt. <\/i>
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<\/i><\/div>\nWhen the sugar is liquefied, it’s good! <\/i><\/div>\n
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\nPut it in the ice cream maker or ice cream maker. <\/i>
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\nUntil you have the perfect consistency! <\/i>
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The frozen yogurt will be better when it comes out of the machine or within two hours when stored in the freezer. Beyond this time, the sugar content (quite low) makes the ice cream harden a lot… It should be left at room temperature for 15 minutes before eating. But again, it’s on the way out that it’s perfect! <\/i><\/div>\n
Without a turbine or an ice cream maker: you can make frozen yogurt by putting it in a dish in the freezer and scraping it every half hour until you have a sort of granita. The consistency will not be as smooth as in a machine, but it helps! <\/i><\/div>\n<\/div>\n
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Frozen yogurt<\/h2>\n
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It's hot and I'm always dreaming of ice cream! And one of my favorites is the yogurt one, the frozen yogurt ! It's quick and easy to prepare, if you have an ice cream maker or an ice cream maker, the frozen yogurt will be ready in 20 minutes! The only drawback (which is not a drawback for me!) is that you have to eat it within two hours of making it. Because I don't sugar it much and I don't use any additives that would keep it soft, the frozen yogurt hardens pretty quickly in the freezer. But with this time, there is no risk that there is any left...<\/span><\/div>\n
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