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Ginger Frozen Yogurt in Brandy-Snap Tulips

November/December 1992

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Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.


Ginger Frozen Yogurt in Brandy-Snap Tulips Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 1 quart nonfat vanilla frozen yogurt
  • 3 tablespoons finely chopped drained ginger in syrup
  • 1/2 teaspoon ground ginger
  • 8 Brandy-Snap Tulips, (recipe follows)

This recipe calls for:

Preparation

  1. Soften the frozen yogurt in the refrigerator for about 20 minutes. Transfer to a mixing bowl and, with a wooden spoon or whisk, stir in the chopped ginger and ground ginger. Return the mixture to the carton, cover and return to the freezer until ready to serve.
  2. To serve: Soften the frozen yogurt in the refrigerator for 15 minutes. Place Brandy-Snap Tulips on dessert plates and scoop some of the yogurt into each tulip.

Tips & Notes

  • Make Ahead Tip: Cover and freeze the frozen yogurt (Step 1) can be for up to 4 days.

Nutrition

Per serving: 183 calories; 3 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 31 g carbohydrates; 5 g protein; 0 g fiber; 74 mg sodium; 258 mg potassium.

Nutrition Bonus: Calcium (15% daily value).

Carbohydrate Servings: 2

Exchanges: 1 fat-free milk, 1 other carbohydrate



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