Chocolate Pretzel Frozen Yogurt
Christmas 2012 brought a new kitchen gadget; a frozen yogurt-ice cream and sorbet maker. To Dave's delight this recipe proved to be a favorite right off the bat. The combination of the chocolate and the salt from the pretzel is a "standout in this tangy and sweet dessert." Thanks Alli for the gift and suggestion to make this delicious recipe.
Servings 10 -1/2 cup servings
Calories 281kcal
Ingredients
- 4 cups whole milk plain yogurt strained through a cheesecloth* for 2-4 hours
- ¾ cup sugar
- ⅓ cup cocoa powder sifted
- pinch salt
- 1 cup lowfat milk
- ½ teaspoon vanilla extract
- 1 cup chopped chocolate or yogurt covered pretzels
Instructions
- In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
- Turn on the ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. When the ice cream is almost done churning, add the chopped pretzels through the opening at the top of the ice cream maker. Transfer the ice cream to an airtight container and place in freezer for about 2 hours for a firmer consistency if desired, otherwise enjoy the soft, creamy texture.
- *If you do not have a cheesecloth, you can use a couple of layered paper towels.
- Recipe courtesy: Cuisinart Recipe Booklet
