Frozen yoghurt or Froyo is a frozen dessert made with yoghurt and sometimes other dairy products. Froyo may or may not contain active bacteria cultures. Frozen yoghurt was introduced in New England, northeast USA, in the 1970s as a soft serve dessert by H P hood under the name ‘Froghurt’. Originally frozen yoghurt was made as a healthy alternate to ice cream but consumers complained about its tart flavour yoghurt so more sugar was added in the recipes.
Froyo became popular in 1980s. Frozen yoghurt usually consists of milk solids, some kind of sweeteners, yoghurt culture, flavourings and sometimes natural or artificial colouring.
Frozen yoghurt has come to be used much like ice cream, and is served in a wide variety of flavours and styles. Many companies allow customers the option of adding various toppings or of ordering their frozen yoghurt in cups or cones. Certain sellers offer sugar-free varieties.
Banana choco chip froyo
Ingredients
(serves 4)
Frozen banana pulp 3 cups
Low fat yoghurt 1 cup
Superfine sugar ½ cup
Chocolate chips ½ cup
Chocolate biscuit 6-7 pcs
Method
Combine banana and sugar in a food processor and pulse until coarsely chopped.
Add low fat yoghurt and churn again till creamy and smooth.
Serve immediately in a chilled serving bowl garnished with crumbled chocolate biscuit and choco chips.
Note: You can choose a variety of frozen fruits or pulp and can make your own signature flavour. Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. It is available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground very fine.
Alphonso mango
Mango fruit is one of the most popular, nutritionally rich fruits with its own unique flavour, fragrance, taste, and heath promoting qualities making it a common ingredient in new functional foods often labelled as “super fruits”. Mango is one of the delicious seasonal fruits that grow in the tropics. Alphonso is a seasonal mango cultivation that is considered as one of the best in terms of sweetness, richness and flavour. It has considerable shelf life of a week after it is ripe making it exportable. It is also one of the most expensive kinds of mango and is grown mainly in western India. It is a seasonal fruit with each mango weighing between 150g and 300g each. This variety of mango has a very short season of about two months from the end of March till end May when the monsoon sets in the Konkan Region.
Alphonso is named after Alfonso de Albuquerque, a nobleman and military expert who helped establish the Portuguese colony in India. It was the Portuguese who introduced grafting on mango trees to produce extraordinary varieties like Alphonso. The fruit was then introduced to the Konkan region in Maharashtra, Gujarat and parts of south India.
The best and most expensive are grown on the small Natwarlal plantation in Ratnagiri, and are hand-harvested. It is this variety that’s most widely exported. The fruit was shipped to London for the Queen’s coronation in 1953 from Mumbai’s legendary Crawford Market, renowned for its Alphonso stalls in season.
Alphonso mango square
Ingredients
For sponge
Whole egg 6 no
Castor sugar 1 cup
All-purpose flour 2 cup
Baking powder ½ tsp
Vanilla essence few drops
For icing/ decoration
Whipping cream 1 cup
Mango pulp ½ cup
Alphonso mango 2 no
Method
Preheat oven to 350F.
Sift flour and baking powder together and keep aside.
Whip sugar and eggs till light and fluffy, add vanilla essence.
Fold in flour into the creamed butter and sugar.
Pour the mixture into a greased baking tray lined with baking paper.
Bake for 20- 25 minutes until a knife inserted in the sponge comes out clean.
Remove and allow to cool, remove baking paper, cut into square shape and slice into three layers.
Prepare icing by combining mango pulp and whipped
cream and dry coconut
powder.
Layer each layer with the icing and decorate the top with mango slices and almond slices on the side.
Also pour fresh prepared mango pulp on top and let it cover the top and flow on the sides giving it a natural look.
Refrigerate for 2hrs before serving
Banana choco froyo.
