PublishedStorey Publishing, July 2018 |
ISBN9781612128801 |
FormatSoftcover, 176 pages |
Dimensions22.6cm × 17.6cm × 1.2cm |
Frozen yogurt parlors serving light and creamy, slightly tangy treats are popping up everywhere, but achieving that same smooth result at home has been tough - until now! Nicole Weston shares her innovative technique of combining Greek-style yogurt with a meringue base, and the results are irresistibly delicious.
Slightly tangy and delightfully refreshing, frozen yogurt is more popular than ever! And now, with author Nicole Weston's innovative technique, it is also easy to make perfectly at home. Starting with probiotic-rich Greek yogurt and folding in cooked meringue, Weston's recipes create creamy, low-fat frozen yogurt. This giftable collection includes 56 recipes for timeless flavors such as coffee, chocolate chip, and black cherry vanilla, plus tasty novel variations like dulce de leche, tiramisu, and mint julep. An additional 44 recipes for frozen cookie sandwiches, frozen cakes and pies, semifreddos, and popsicles mean the frozen fun extends beyond the bowl, and 6 recipes for classic sauces top it off. AUTHOR: Nicole Weston, a Los Angeles based pastry chef, chocolatier, food writer, and recipe developer, is the author of How to Make Ice Cream and Making Vegan Frozen Treats. Her blog, Baking Bites, was named one of the 50 best food blogs in the world by the London Times and has been featured in many other publications. SELLING POINTS: . Both frozen yogurt and Greek yogurt are popular snacks. A natural probiotic, frozen yogurt is also full of protein and contains less fat and sugar than most ice cream. . 106 recipes, ranging from the familiar to the exotic. Flavour recipes range from double blueberry, key lime, and mango to roasted banana and salted caramel, matcha green tea, maple bacon, tiramisu, chocolate chip cookie dough, and chocolate malted. Recipes for treats feature cookie and brownie sandwiches, banana split layer cake, creamsicle cupcakes, peanut butter cup pie, Neapolitan semifreddo, frozen pumpkin pie terrine, cinnamon bun pops, and chocolate-dipped coffee cream puffs. . The author's innovative meringue method ensures her recipes produce frozen yogurt every time that is smooth and creamy, not grainy or hard. Full-colour; photographs throughout
