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Toasted Hazelnut Frozen Yogurt

:  July/August 1997

Your rating: None Average: 3.7 (3 votes)

Toasted hazelnuts and hazelnut liqueur jazz up plain frozen yogurt in this quick dessert.


Toasted Hazelnut Frozen Yogurt Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/3 cup chopped hazelnuts, toasted (see Tip)
  • 1 tablespoon packed brown sugar
  • 2 tablespoons hazelnut liqueur
  • 1 pint nonfat vanilla frozen yogurt,softened
  • 4 tablespoons chocolate syrup, (optional)

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Preparation

  1. Grind nuts and brown sugar in a mini food processor or blender, scraping down sides as necessary, until mixture forms a thick paste. Place in a mixing bowl and stir in liqueur.
  2. Add frozen yogurt to the bowl. Use a potato masher to mix in the nut paste. Cover and freeze for 15 minutes, or until ready to serve.
  3. Scoop frozen yogurt into 4 serving dishes and top with chocolate syrup, if desired. Serve immediately.

Tips & Notes

  • Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 195 calories; 6 g fat ( 1 g sat , 4 g mono ); 2 mg cholesterol; 27 g carbohydrates; 6 g protein; 1 g fiber; 66 mg sodium; 292 mg potassium.

Nutrition Bonus: Calcium (18% daily value).

Carbohydrate Servings: 2

Exchanges: 1 1/2 other carbohydrate, 1 fat


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Recipe Categories

Type of Dish
Desserts, frozen
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Freeze
No-cook
Meal/Course
Dessert
Season
Spring
Summer
Fall
Winter
Style/Theme
Makeover
Quick (total 30 min. or less)
Vegetarian
Publication
July/August 1997
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