Recipe: Dulce de Leche Frozen Yogurt
I guess I have already mentioned before, how much me and my family enjoys a treat of some frozen yogurt once in a while. With the winter quite harsh this year I have been refraining from making this lovely dessert for quite some time now.
But a couple of days back, while surfing the net I happened to read some great recipes using Dulce de Leche (pronounced Doolsay de Lechay Well, for those who are not familiar with Dulce de Leche, it nothing but toffee.)
But what fascinated me most was the way in which Dulce de Leche was prepared and I just had to try it, which I did!!
And trust me, once you have it made, you will have tough time trying to stop yourself from licking it empty leave alone using it in a recipeJ.
Obviously that’s exactly what I was doing and in between my efforts of pulling myself away from the can of Dulce de Leche and thinking of what to do with this lovely ingredient I landed up with an ingenious idea……. Why not make a frozen yogurt with it….. and that’s just what I did.
And believe me friends I couldn’t help patting myself each time I had a spoonful J
DULCE DE LECHE FROZEN YOGURT
For Dulce de Leche:
Condensed milk – 1 can
To make Dulce de Leche you will have to drop an unopened can of condensed milk into a heavy bottomed vessel of hot water and let it boil. Then lower the flame and let it simmer for 3 hours refilling the vessel with hot water as required.
Let the can cool completely before opening. After 3 hours of boiling you will find that the condensed milk has turned to yummy toffee.
It would be a good idea to keep the vessel covered during the boiling.
For the frozen yogurt:
Low fat yogurt – 3 cups
Dulce de Leche – 1 can
Gelatine – 2 tsp
Hot water – 3 tbsp to dissolve the gelatine
Vanilla essence – 1 tsp
Dissolve the gelatine completely in the hot water.
Using a blender, wisk together the yogurt and Dulce de Leche until well combined.
Add the gelatine and vanilla essence into the yogurt mixture and mix well.
Pour this into a freezer- safe vessel and freeze.
After an hour of freezing, remove the vessel from the freezer and give the mixture a good wisk. This is done to break the ice crystals.
Repeat this every hour for 3 -4 times and then leave to freeze overnight.
Keep the yogurt outside for 10 mins before serving as this makes the scooping out easier.
I served this frozen yogurt topped with chopped, toasted pecans which really helped enhance the taste further.
I am really happy to announce that I received my very first award ever, for this post from my dear blogger friend Julie of Erivum Puliyum. And here its is