Frozen yogurt,a super delicious dessert is similar to ice cream, but made with yogurt and other pure dairy products. Sugar-free and fat-free frozen yogurts is the ideal alternative for fat content and calorie count ice cream. Similar to ice cream, frozen yogurt can be made in any flavor that you can think of instead of limiting your taste buds to a few varieties in your grocer’s freezer and finally homemade frozen yogurt is even easier to prepare than ice cream.

Low Fat Frozen Yogurt

2 cups plain low-fat yogurt
2 cups strawberries
1 medium sized banana (peeled and cut into chunks)
4 teaspoons sugar substitute
1/4 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
2 tablespoons water

Just combine a small saucepan,gelatin and water then heat slowly and stir constantly till gelatin dissolves completely. Remove it from heat and cool down. Then take your electric blender, add what you want – strawberries, banana chunks and whatever you just want, add gelatin. Blend it all together for 2 – 3 minutes, or until you get a consistently smooth paste. Add yogurt, sugar substitute and vanilla extract, and process for another 2- 3 minutes. Pour it in ice cream maker and freeze according to directions.

French Vanilla Frozen Yogurt

1/2 cup of evaporated milk
2 teaspoons of unflavored gelatin, softened
2/3 cup of raw sugar
pinch of salt
2 egg yolks, beaten
2 cups of plain, whole milk yogurt
2 tablespoons of vanilla
2 egg whites

Heat the milk to just below boiling in the top of a double boiler. Next, add the gelatin, sugar, and salt, and stir these ingredients until they’re dissolved.

By the way you have not yet ice cream maker it’s not expencive to buy. Right now I’ve found wide choice of ice cream makes – from $26 to $36, for instance – Hamilton Beach 68330R 4 QT Bucket Ice Cream Maker for $26, new, makes ice cream, frozen yogurt, custard, sherbet & gelato. Fully automatic. plus over 20 recipes included you can buy on google.com/products.

it’s interesting that many people are unaware of the humble origins of the name for this popular Italian food. ‘Lasagna’ got its name from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Here is one of various recopes to prepare Lasagna easy and quick:

Ingredients
1 lb lean ground beef
1/2 medium sweet white onion, diced
1/2 large green bell pepper, seeds and veins removed, diced
1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar

Find many useful pretty kitchen utensils for your kitchen.

No doubt there are many recipes for Tuscan soups though it were vegetable, minestrones or seafood soups. I guess that each town and any area in Tuscany has an own recipe of Tuscan soup that has become their specialty and as a rule it’s prepared following located tradition. Of course, many recipes have spread and are no longer prepared just in Tuscany. But these is the
Tuscan soups I love the most especially along cold and frosty wonter season.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Directions
1.Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2.Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3.Add spinach. Continue boiling until spinach is lightly cooked.
4.Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

Probably all of us are looking now for New Year traditions, gifts, new recipes, party themes, decorations, games and activities for New Year’s Eve party celebration. Every year is the same goal – to spend it safely at home with friends and loved ones to keeping everybody in a party mood right up until the final countdown .

Here is the recipe I’ve never used before but want to try it now.
So, this classic recipe was found coming across NOLA’s recipe archive. I guess it’s wonderful one exactly for holiday entertaining. Just pay attention it needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be not easy because its smell is so good:-) However

Ingredients (SERVES 12 )
2 lbs lean pork, coarsely chopped
2 lbs veal, finely chopped
1 lb pork liver, ground
1 lb pork fat, fresh (fat bacon fine too)
6 garlic cloves, minced
3 eggs
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/3 cup cognac
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon fresh ground black pepper
bacon, to line the terrine (salt pork fine too)
Directions
1Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it’s cooked through. Taste and adjust seasonings if necessary.).
2Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
3Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
4To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.

Besides that I’d like to prepare 2 or 3 more new dishes by trusted recipes then if you have an idea please feel free to share with it here.
Thank you

There are some of recipes I love and use often:
Christmas Float
1 can coke or Dr Pepper
3 scoops of ice cream – chocalote or vanilla
4 cherries
2 red and green gum drops
red and green M&M’s
whipped cream topping

Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.

Christmas Party Mints
1 (lb) pkg powdered sugar
1/2 C margarine, softened
2 T evaporated milk
4 to 5 drops of peppermint flavoring
Few drops of desired food coloring

1.Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.
2.Shape mints in rubber candy molds, and place on baking sheets.
3.Cover with a paper towel, and let stand overnight to harden.

Makes: 8 1/2 to 9 dozen mints.

Father Christmas Salad
In traditional Christmas colors of green, white and red, this is full of seasonal good cheer.

1 can (15 oz/ 425 g) lychees in heavy syrup
1 can (15 oz/ 425 g) stoneless red cherries in syrup
4 tablespoons of Cointreau or Kirsch
1/2 oz/ 15 g unsalted pistachio nuts
Boiling water

1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through.
2. Add liquer and toss gently yo mix.
3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water.
4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.