Creamy Vanilla Frozen Yogurt Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Mar. 29, 2011
This is a delicious recipe, although I suggest adding another half teaspoon vanilla extract. After I mixed the ingredients, I poured the mixture in my Kitchen Aid ice cream attachment. I left the yogurt in the bowl and put it in the freezer overnight. It was rock hard in the morning. But then I put the bowl in the refrigerator for the day and by the evening it had the most wonderful soft texture like the frozen yogurt you get out of the machines. And it was yummy too!!
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Reviewed: Sep. 8, 2010
This is very similar to David Lebovitz's recipe from the cookbook Perfect Scoop. Except that he calls for 1 tsp. vanilla. I made this recently and could not stop eating it! It is SO good! If you like true frozen yogurt. It does get very hard in the freezer after awhile which doesn't bother me but just let it sit out for a little to soften up if you prefer it that way. You can also add pureed fruit to the mixture before freezing to make flavored yogurt. I plan to try using low-fat yogurt next time. ***UPDATE: made this with 2% yogurt and half sugar half sun crystals (Stevia and cane sugar) and was disappointed. It froze really quickly in my ice cream maker then got rock hard in the freezer. Won't be making the lighter version again anytime soon.
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Cooking Level: Intermediate

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Reviewed: Sep. 8, 2010
I made as directed and then thought to myself why not use "vanilla" yogurt instead of making plain yogurt vanilla. This was ok and good at the soft-serve consistency and has a very strong yogurt flavor (which is ok, it is yogurt put through an ice cream maker). This however turns into a block of hard frozen solid yogurt when allowed to ripen in the freezer so it is best used immediatley. If frozen solid you can leave out to soften but then why do you use an icecream machine. You get the same result if you put some yogurt in a bowl/container and place it in the freezer bringing out to stir a few times before it freezes solid and serving before that frozen solid state.
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Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA
Reviewed: Jul. 28, 2010
Sometimes the simplest recipes are the best. This is the case for this recipe. I sometimes add extra vanilla, just because I love it!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 29, 2008
it's delicious and it works with some adjustments. Make sure you STRAIN the yogurt ( place a mesh strainer on top of a bowl, put some nylon or cheese cloth on it, pour the yogurt on top of the cloth, fold the ends to cover and refrigerate for no less than 6 hours or overnight).... i used fage yogurt and even though it says strained-yogurt i still went ahead and strained it again. i don't have an ice cream machine yet, so i used the freezing directions from the recipe "peach frozen yogurt" from Stephanie Norr
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