NY times columnist Mark Bittman (aka the minimalist) always has something interesting to say, but recently he rocked my pareve world with this sorbet recipe that uses silken tofu:
1 pound frozen strawberries or other fruit
1/2 cup yogurt, crème fraîche or silken tofu
1/4 cup sugar, more or less.
1. Put all the ingredients in a food processor container along with a couple of tablespoons of water. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful not to over-process or the sorbet will liquefy.
2. Serve immediately or freeze it for later; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.
Yield: At least 4 servings.
I discovered the second recipe after googling around for a while for a faux "Mr. Yogato" recipe. Those delicious $5 bowls of sweet-tart happiness always make me feel like a sucker for paying someone else to freeze my yogurt. This recipe from the great blog 101 Cookbooks just about does the trick (though my kitchen's selection of toppings will never rival Mr. Yogato's).
Frozen Yogurt Recipe
By David Lebovitz, adapted by Heidi Swanson
3 cups strained yogurt (see below) or Greek-style yogurt
2/3 cup sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of whole-milk plain yogurt into the cheesecloth [I used low-fat, with good results]. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.