Recipes: Peanut Butter & Jelly Fro Yo

Posted on March 15, 2010 by - Issue 6 : Spring 2010, Recipes

Peanut Butter Jelly Fro Yo

COLD PROCESS

GramsOuncesIngredients
3500g 123.5ozfat free milk
400g 14ozfat free yogurt
450g15.6oz sugar
50g 1.8ozPreGel Yoggi 30®
180g 6.3ozPreGel Fruttosa® (Water & Milk Base)
350g 12.3ozPreGel Peanut Traditional Paste
5g 0.17ozsalt
As desiredPreGel Fragolissima (Whole Strawberries) Arabeschi®

Peanut Butter Jelly Fro YoDirections:

  1. Place milk and yogurt in a large mixing container, preferably twice as large as the amount you are mixing.
  2. In a bowl, mix sugar, PreGel Yoggi 30® Powdered Flavor (Yogurt – KSA Dairy) and PreGel Fruttosa® (Water & Milk Base).
  3. With an immersion mixer, blend liquid ingredients while slowly adding the powders.
  4. Add PreGel Peanut Traditional Paste.
  5. Mix 4-5 minutes to ensure all the ingredients are well incorporated.
  6. Transfer the liquid blend into the soft serve machine.
  7. Follow the soft serve machine directions for final product production.
  8. Drizzle with PreGel Fragolissima Arabeschi® to make a yummy frozen yogurt PB&J.