“It has different mixture that is exceptional.”

INGREDIENTS   

Crust:

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tbsp. light margarine or non-saturated fat margarine, melted
1/4 cup sugar
   Cooking oil spray

Filling:

1/2 gallon fat-free vanilla frozen yogurt, softened
1 cup pumpkin, canned
1/2 cup brown sugar, firmly packed
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. orange juice

DIRECTIONS 

1. To prepare crust:
1. Combine first 3 ingredients; toss with a fork until moist.
2. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill until firm.
2. To prepare filling:
1. Combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, and nutmeg.
3. Pour into prepared crust.
4. Freeze until ready to serve.

“It’s simple, but has the character that will enhance your appetite!”

INGREDIENTS   

2/3 cup sugar
2/3 cup water
1 quart blueberries

DIRECTIONS 

• Combine all ingredients in a saucepan, bring to a boil, then reduce heat and simmer for 30 minutes, or until the liquid is fairly thick.
• Puree in a blender, and then pour the blended liquid through a strainer; Chill.
• And then follow your ice cream maker’s instructions for freezing.

“This mixture has the variation of flavor that makes it more yummy and delicious.”

INGREDIENTS   

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container fat free or low fat frozen whipped topping, thawed

DIRECTIONS 

• Slice angel food cake crosswise to make four layers.
• Place the bottom layer on a serving plate and spread orange sherbet evenly on top.
• Repeat with remaining cake layers and raspberry and lime sherbets.
• Finish with final layer of cake.
• Frost sides and top with whipped topping and place in freezer for 1 hour, until firm.

“It’s a mixture that usually serves upon the combination of the ingredients.”

INGREDIENTS   

4 ripe peaches
1/2 cup sugar
1 tsp. cinnamon
1 cup water
1 tsp. cornstarch
3 tsp. water
2 cups frozen vanilla yogurt

DIRECTIONS 

• Peel, pit, and chop peaches.
•  Put in a large pan with sugar, cinnamon and 1 cup water; bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Mix cornstarch with 3 tablespoons water.
• Add to peaches while stirring.
• Cook for 2 more minutes.
• Spoon over frozen vanilla yogurt.

It’s an ordinary preparation that can surely full you. Try it!

INGREDIENTS   

1 quart buttermilk
1 (20 ounce) can crushed pineapple, drained
1 1/3 cups sugar
1 tsp. vanilla extract

DIRECTIONS 

• Combine all ingredients in a bowl; mix well.
• Cover and freeze for 1 hour.
• Stir; return to freezer for at least 2 hours before serving.

“It’s a delicious dessert for all!”

INGREDIENTS   

3 cups chopped peeled fresh peaches or mangos
1/2 cup cold water
1 cup sugar
2 tbsp. lemon juice

DIRECTIONS 

• Combine mangoes and water in a food processor or blender; cover and process until smooth.
• Add the sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute.
• Freeze in an ice cream freezer according to manufacturer’s directions.
•  Transfer to a freezer container; cover and freeze for 1 hour or until firm.

“Wonderful and deliciously mixed.”

INGREDIENTS   

2 cups frozen blueberries
2 cups frozen raspberries
1/2 cup water
1/4 cup frozen pineapple-orange juice concentrate
  Sugar cones (optional)

DIRECTIONS 

• Combine the frozen berries, water, and frozen concentrate in a large bowl.
• Place half of the mixture in a food processor bowl.
• Cover and process until almost smooth.
• Repeat with remaining mixture.
• Transfer mixture to a baking dish.
• Cover; freeze for about 4 hours or until firm.
• Use within 2 days.
• Scoop frozen mixture into cones, if desired.

“So yummy and fabulous!”

INGREDIENTS   

1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tbsp. lemon juice
1 – 20 ounce can crushed pineapple in juice
2 tsp. freshly grated orange zest

DIRECTIONS 

• Bring water and sugar to a simmer over medium high heat until sugar is dissolved in a medium saucepan.
• Puree pineapple with its juice until smooth in a food processor.
• Transfer to a metal bowl (you are going to place this in the freezer), and stir in lemon juice, orange juice, and orange zest.
• Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth.
• Transfer to a freezer container and freeze until firm, about 2 hours before serving.

“It’s a healthy, refreshing snack!”

INGREDIENTS   

2 cups water
3/4 cups sugar
1/2 cup powdered cocoa
1 1/2 tsp. instant espresso powder
1 tsp. vanilla extract

DIRECTIONS 

• Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil.
• Stir in espresso powder and vanilla; chill.
• Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
• Transfer sorbet to container and freeze until firm.
• Note: It can be prepared 3 days ahead.

“It’s palatable and yummy!”

INGREDIENTS   

2 quarts watermelon, (9 pounds) cubed and seeded
1/2 cup granulated sugar
1/2 cup water
1/2 cup light corn syrup
2 tbsp. lemon juice

DIRECTIONS 

• Combine sugar, syrup and water; cook and stir over medium heat until it boils.
• Cool to room temperature.
• Purée watermelon cubes in blender; stir in cooled syrup.
• Freeze in ice cream maker according to manufacturer’s directions.