Fruity Frozen Delight
photo by Bokenpop aka Mad
- Ready In:
- 5hrs 30mins
- Ingredients:
- 23
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
-
FROZEN YOGHURT
- 3 cups Greek yogurt
- 3 cups heavy cream
- 1⁄2 cup sugar
- 3 egg whites
-
FRUIT LAYER ONE
- 1 cup cantaloupe, finely chopped
- 1 tablespoon mint, finely chopped
- 1⁄2 cup sugar
- 2 tablespoons lime juice
- 1 pinch salt
- 1 ounce ghirardelli bittersweet chocolate, shaved
-
FRUIT LAYER TWO
- 1 cup strawberry, chopped
- 1⁄2 cup sugar
- 2 tablespoons lime juice
- 1 pinch salt
- 1 ounce ghirardelli bittersweet chocolate, shaved
-
FRUIT LAYER THREE
- 1⁄2 cup sugar
- 1⁄2 cup orange juice, freshly squeezed
- 1 cup dates, chopped
- 2 tablespoons orange zest
- 1 tablespoon lime juice
- 1 pinch salt
- 1⁄2 teaspoon cinnamon
- 1 ounce ghirardelli bittersweet chocolate, shaved
directions
-
FROZEN YOGHURT:
- Whip cream until stiff.
- Whisk egg whites until stiff peak stage; add sugar little by little until stiff and glossy.
- Lightly fold all ingredients together until well blended.
- Divide into three equal portions and spoon into freezer containers.
- Freeze for 2 ½ hours stirring every ½ hour or so to ensure a smooth end product.
- Mix each fruit “jam” into its own frozen yoghurt portion along with the chocolate shavings.
- Return to freezer for 2 hours to freeze solid.
-
STRAWBERRY AND CANTALOUPE LAYER:
- Each fruit "jam" is made separately.
- Do not add chocolate at this stage.
- Heat all ingredients and stir over low heat for five minutes or until sugar has dissolved.
- Leave to cool.
-
DATE LAYER:
- Heat all ingredients except dates for five minutes or until sugar has dissolved.
- Stir in dates and leave to cool.
-
ASSEMBLY:
- Spoon 2 cups of cantaloupe yoghurt into each loaf pan and smooth down.
- Spoon 2 cups of the strawberry yoghurt on top in the same fashion and lastly add 2 cups of the date yoghurt.
- Place back into freezer until ready to serve.
-
PRESENTATION:
- Remove frozen yoghurt from loaf pan by placing pan under running faucet for 15 seconds taking care to not get frozen yoghurt wet.
- Invert pan and lay frozen yoghurt loaf onto well-chilled serving platter and decorate as desired.
- Serve in slices.
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RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!