Sherbet and Frozen Yogurt:
At least 5 hours before serving, prepare fruit by cutting it
into 1-inch pieces. For frozen yogurts, freeze all of fruit in single layer on
baking sheet. For sherbets, freeze 3/4 of fruit in same way and refrigerate
remaining fruit.
A few minutes before serving, process frozen fruit and sugar
with metal blade, pulsing about 8 times then processing continuously until
fruit is finely chopped, scraping down work bowl and cover as necessary.
Add refrigerated fruit or yogurt and any additional ingredients called for in recipe. Process just until mixture become smooth and creamy,
scraping down work bowl as necessary. Taste for sweetness, adding more sugar if
necessary.
Sherbets and frozen yogurts are best when served immediately,
but they may be frozen for later use. To prepare frozen mixture for serving,
cut it into 1-inch chunks. Process with metal blade just until mixture becomes
smooth and creamy.
Pear Yogurt
INGREDIENTS
3 medium pears
1/4 cup confectioners' sugar
1/2 cup yogurt
1 tablespoon lemon juice
Banana-Apple Sherbet
INGREDIENTS
2 small bananas
1 tablespoons confectioners' sugar
2 medium Golden Delicious apples
1-1/2 tablespoons lemon juice