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From: margaret@asgb.UUCP (Margaret Ann Farnik)
Newsgroups: net.cooks
Subject: Re: Frozen Yogurt
Message-ID: <794@asgb.UUCP>
Date: Thu, 17-Oct-85 09:35:37 EDT
Article-I.D.: asgb.794
Posted: Thu Oct 17 09:35:37 1985
Date-Received: Sun, 20-Oct-85 07:28:23 EDT
References: <300@utflis.UUCP>
Organization: Burroughs Corp. ASG, Boulder Colo.
Lines: 27

> Does anyone know how, or have anyone tried to make frozen yogurt at home?
> The type I'm talking about is the kind that is made when you order it:
> a slab of frozen yogurt is put into the machine along with some crushed
> fruit of your choice, a lever is pressed and out it comes like soft ice cream.
> -- 
> Henry Chai 
> Faculty of Library and Information Science, U of Toronto

Frozen yogurt is easy! We put the yogurt containers from the store in the 
freezer for a couple of days. (They will last in there for about 8 weeks before
icing up.) Then the night before (~8-10 hours) we want to eat them, we put them
in the refridgerator. By breakfast time, you have a perfect soft-serve 
consistancy treat! We have experimented with several types of yogurt- La Yogurt
works well, as do several generic (store brand) versions.  The yogurt freezes
to about the consistancy of hard ice cream. If you prefer it that way, you can
eat it right out of the freezer.  Here in Boulder, frozen yogurt is available
at a lot of places. The price is generally about 25% higher than ice cream.
Now if you are a super-yuppie, you must order Tofutti (frozen Tofu), at a
really rip-off price. (No, I've never tried it. But I'm told it isn't too bad.)

Happy eating. Now my mouth is watering for some frozen Pina Colada yogurt.
(No, it isn't alcoholic. It is a coconut/pineapple mixture put out by La
Yogurt. Boy, is it good.)

Margaret Farnik
Burroughs DSG, Boulder Colo
...{sdcsvax!bmcg|hao}!asgb!margaret