Perfect time for frosty treats.
Cheers to Frozen Yogurt…fresh-made.
Best of the season fruited flavors iced and chilled into a frozen yogurt confection.
The Menu Shoppe has it covered…
sweet finds for sweet menu treats.
Fresh treats and daily specials sparkle on our LED Board or handsomely chalked on our Chalkboard Collection.
Ideal for bistros and bakeries, cafes and the corner deli.
Frozen treats that can also be an intermezzo or Thank You nibble. Drizzle a libation or liqueur…
Or something classically pristine.
Frozen Strawberry Yogurt
2 tablespoons fresh lemon juice + 1 teaspoon finely grated lemon zest
One 1/4-ounce package unflavored powdered gelatin
3/4 cup sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream
Fill a large bowl with ice water. Pour the lemon juice into a small bowl. Sprinkle the gelatin on top; let stand for 5 minutes. In a blender, puree the strawberries until smooth–this should yield about 1 cup of strawberry puree. In a small saucepan, combine the strawberry puree with the sugar and corn syrup and bring to a boil. Cook over moderately high heat until the sugar dissolves completely, about 1 minute. Remove the strawberry mixture from the heat and stir in the lemon gelatin until it melts. In a medium bowl, mix the yogurt with the lemon zest and the hot strawberry puree. Stir in the heavy cream. Set the bowl in the ice water bath and let stand, stirring occasionally, until the strawberry yogurt is cold, about 20 minutes. Pour the strawberry yogurt into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the frozen yogurt into a plastic container. Press a sheet of plastic wrap directly onto the surface of the frozen yogurt and close with an airtight lid. Freeze until firm, about 4 hours.
Coconut-Mango Frozen Yogurt
1/2 cup sugar
1 small mango (about 10 ounces), peeled and diced
1 cup fat-free Greek yogurt
1 cup light coconut milk
1 tablespoon fresh lemon juice
2 tablespoons shredded unsweetened coconut
In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool. In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup. Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.
Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it’s golden, about 3 minutes. Transfer the coconut to a plate and let it cool. To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.
Frozen Yogurt Melon Shake
2 cups scooped-out melon, such as honeydew or cantaloupe
1 teaspoon fresh lemon juice
1 1/2 cup vanilla frozen yogurt
In a blender purée the melon with the lemon juice and a pinch of salt.
Add the frozen yogurt and blend the shake until it is smooth.
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