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Avocado Chocolate Bits Frozen Yogurt

 
One serving costs about $2.38

$2.38 per serving

23 people like this recipe

23 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free dessert
spoonacular Score:59%

Spoonacular Score: 59%

 

Avocado Chocolate Bits Frozen Yogurt is a gluten free dessert. This recipe makes 4 servings with 701 calories, 14g of protein, and 38g of fat each. For $2.38 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista requires whole-milk yogurt, lemon juice, condensed milk, and egg yolks. A couple people made this recipe, and 23 would say it hit the spot. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 59%, this dish is solid. If you like this recipe, you might also like recipes such as Avocado Frozen Yogurt, Confession #77: I am a Frozen Yogurt addict… Greek Frozen Yogurt, and Chocolate Frozen Yogurt.

Yogurt can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups whole milk
whole milk
0.75 cups
0.75 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
4 large
4 large egg yolks
egg yolks
1 cup
1 cup plain skim milk yogurt
plain skim milk yogurt
12 oz
12 oz avocados
avocados
0.5 Tbsps
0.5 Tbsps lemon juice
lemon juice
1 cup
1 cup 70% bittersweet chocolate
70% bittersweet chocolate
some
some sweetened condensed milk
sweetened condensed milk
2 cups whole milk
2 cups
whole milk
0.75 cups sugar
0.75 cups
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
4 large egg yolks
4 large
egg yolks
1 cup plain skim milk yogurt
1 cup
plain skim milk yogurt
12 oz avocados
12 oz
avocados
0.5 Tbsps lemon juice
0.5 Tbsps
lemon juice
1 cup 70% bittersweet chocolate
1 cup
70% bittersweet chocolate
some sweetened condensed milk
some
sweetened condensed milk

Equipment

ice cream machine
ice cream machine
food processor
food processor
wooden spoon
wooden spoon
sauce pan
sauce pan
sieve
sieve
blender
blender
ladle
ladle
whisk
whisk
bowl
bowl
ice cream machine
ice cream machine
food processor
food processor
wooden spoon
wooden spoon
sauce pan
sauce pan
sieve
sieve
blender
blender
ladle
ladle
whisk
whisk
bowl
bowl


Instructions

Heat milk and sugar over medium heat in a medium saucepan until just comes to a boil, stirring occasionally. Stir in the vanilla. Have ready a large bowl filled with ice and set a small metal bowl over the ice with a strainer set over it. Place egg yolks in a medium bowl, lightly beaten. Ladle some of the milk into the egg yolk, whisk it to prevent curdling. Pour this mixture back into the rest of the milk in the saucepan. Cook over low-medium heat until mixture is thick and can cover the back of a wooden spoon, about 4 to 8 minutes. Pour the mixture over the strainer into the small bowl; stir in the yogurt. Whisk the mixture over the ice bath until it cools completely. Scoop the avocado meat and puree in a blender or food processor along with the lemon juice and some of the cooled custard. Pour this mixture back to the rest of the custard, blend them together until it is thick and creamy. Freeze the custard in an ice cream maker according to the manufacturers instructions. Halfway through the freezing process, fold in the chopped bittersweet chocolate. Transfer the frozen yogurt into a freezer-safe container and freeze until solid, at least 4 hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.38
Ingredient
2 cups whole milk
¾ cups sugar
½ teaspoons vanilla extract
4 larges egg yolks
1 cup plain skim milk yogurt
12 ounces avocados
½ tablespoons lemon juice
1 cup 70% bittersweet chocolate
Price
$0.66
$0.21
$0.15
$0.91
$1.08
$2.54
$0.05
$3.94
$9.53

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
700 Calories
14g Protein
37g Total Fat
79g Carbs
11% Health Score
Limit These
Calories
700
35%

Fat
37g
58%

  Saturated Fat
15g
96%

Carbohydrates
79g
26%

  Sugar
65g
73%

Cholesterol
200mg
67%

Sodium
118mg
5%

Caffeine
37mg
13%

Get Enough Of These
Protein
14g
29%

Phosphorus
423mg
42%

Copper
0.76mg
38%

Fiber
9g
37%

Manganese
0.72mg
36%

Vitamin B2
0.58mg
34%

Calcium
320mg
32%

Magnesium
126mg
32%

Selenium
20µg
29%

Potassium
1000mg
29%

Folate
107µg
27%

Vitamin B5
2mg
27%

Vitamin B12
1µg
22%

Iron
3mg
21%

Zinc
3mg
21%

Vitamin K
21µg
21%

Vitamin B6
0.37mg
19%

Vitamin E
2mg
17%

Vitamin D
2µg
17%

Vitamin B1
0.19mg
12%

Vitamin A
593IU
12%

Vitamin C
9mg
12%

Vitamin B3
2mg
10%

covered percent of daily need

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