Nutella Frozen Yogurt
Perfect decadent summer dessert, but nothing to feel very guilty about because it is made with nonfat Greek yogurt.
Perfect decadent summer dessert, but nothing to feel very guilty about because it is made with nonfat Greek yogurt.
- 1 medium onion
- 4 tortilla wraps you could need more depending on size of dish
- 250 grms pork mince i use pork as it is readily available , lamb or beef would be f
- 1 tin chopped tomatoes you could use 6 chopped fresh tomatoes if in season
- 1 small red pepper
- 1 small yellow pepper
- 1 pack taco mix
- fresh chillis ; if you like it hot ( i do)
- grated cheese to top
- 2 c. nonfat plain greek yogurt
- 1/4 c. skim milk
- 1/2 c. half-and-half
- 1 c. nutella
- Carbohydrate 40.017114380205 g
- Cholesterol 0 mg
- Fat 2.43376619026846 g
- Fiber 5.8174885696189 g
- Protein 5.16220738053693 g
- Saturated Fat 0.387963810242671 g
- Serving Size 1 1 Serving (128g)
- Sodium 38.3867030042389 mg
- Sugar 34.1996258105861 g
- Trans Fat 0.299133879093607 g
- Calories 194 calories
Step-by-step
- Whisk together yogurt, milk and hald-and-half until smooth. Next whisk in Nutella until smooth.
- Pour into an electric ice cream maker and follow the manufacturers instructions.
Pouring the dairy and Nutella base into the machine requires an immediate start to churning to prevent fat separation. Emulsifying the thick Greek yogurt, milk, and half-and-half correctly relies on ensuring all liquids share a refrigerator temperature of 38 degrees Fahrenheit before mixing. Whisking vigorously eliminates lumps of hazelnut spread that would otherwise freeze into hard, unpleasant pellets during the process.
Understanding Dairy Ratios and Freezing Mechanics
Incorporating nonfat Greek yogurt significantly reduces the fat content typically found in standard gelato bases. Skim milk and half-and-half provide the necessary balance of milk solids and butterfat to prevent icy crystal formation. Freezing temperatures below 0 degrees Fahrenheit in the machine canister allow water molecules to crystallize rapidly while the paddle continuously incorporates air for volume. Over-churning breaks down this delicate emulsion, resulting in a grainy texture.
- Grainy texture indicates the mixture was churned past 25 minutes or the machine canister lacked sufficient pre-freezing.
- Soft consistency requires a 2-hour transfer to an airtight freezer container at negative 5 degrees Fahrenheit for proper scoopability.
- Crystallization occurs if ingredients are added to the machine at room temperature instead of being thoroughly chilled.
