The Ice Cream & Frozen Yougurt Cookbook/Mable and Gar Hoffman 2004

Oreo Cookie Frozen Yogurt
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart 202 5gm 34gm 40mg


INGREDIENTS:
2 teaspoons cornstarch 1/2 cup sugar 1 egg, slightly beaten
1-1/2 cups low-fat milk 1 teaspoon vanilla extract 1 cup plain low-fat yougurt, stirred
8 Oreo cookies, coarsely chopped (1 cup)



1 In a medium saucepan, combine cornstarch and sugar. Stir in egg and milk. Cook and stir over moderate heat until mixture simmers and thickens slightly. Cook and stir about 2 minutes longer. Remove from heat; cool. Add vanilla and yogurt to cool egg mixture; then stir in 1/2 cup chopped cookies. Freeze in ice cream maker according to manufacturer's directions. When mixture is frozen, stir in remaining 1/2 cup chopped cookes. Stir in remaining 1/2 cup chopped cookies after finel processing or beating.

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