Ginger Frozen Yogurt in Brandy-Snap Tulips
From EatingWell: November/December 1992
Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.
- 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)
- 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.
- 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.
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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- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Desserts, frozen
- Ease of Preparation
- November/December 1992