Cookbook review by Tracey Zabar
Everyone in our house likes to combine travel and food. We often explore the great bakeries of Europe, and sometimes those of Brooklyn and New Jersey. There have been trips across the country, focused on burgers and pizza, and I, on occasion, have led a culinary tour of parts of Italy. There was even a bike trip across America in search of the ultimate ice-cream sundae. This book, bursting with recipes for creative flavors of frozen yogurt, also has some toppings you need to have in your repertoire. I make large batches of hot fudge and this strawberry sauce and pour them into sterilized canning jars. Our guests who come for dessert go home with full, happy bellies and a container or two of this sweet sauce.
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This sauce couldn’t be any easier to make, and it will add both a pop of color and some berry sweetness to your frozen yogurt. You can use fresh berries when they’re in season, but frozen berries are a great choice all year round.
1 cup fresh or frozen strawberries
1/4 cup seedless strawberry jam
2 tablespoons sugar
2 teaspoons fresh lemon juice
1. Combine the strawberries, jam, sugar, and lemon juice in a medium microwave-safe bowl or in a small saucepan. If using the microwave, cook on high for 1 minute, then stir and cook for 60 to 90 seconds longer, until the sauce is bubbling and slightly thickened. If using the saucepan, cook over medium heat, stirring frequently, until the mixture comes to a boil and begins to thicken.
2 Allow the sauce to cool before serving or covering. The sauce can be stored in an airtight container in the refrigerator for up to 1 week.Note: If you prefer a smoother sauce without chunks of berries, simply purée and strain the sauce to remove any solids.
Makes about 1 cup
Excerpted from Perfectly Creamy Frozen Yogurt © Nicole Weston. Photography by © Matt Armendariz. Used with permission of Storey Publishing.