Lemon Frozen Yogurt

• 1). Place 32 oz. plain yogurt in a mixing bowl. Stir in 2/3 cup lemon curd.
  
  
• 2). Place the yogurt mixture in an ice cream maker and process as directed by the manufacturer.
  
  
• 3). Place the processed yogurt in a plastic container. Put the lid on the container and place the container in the freezer. Freeze the yogurt for three to four hours, or until firm.
  
  
• 4). Remove the frozen lemon yogurt from the freezer 30 to 45 minutes before serving. Frozen lemon yogurt can be made up to one week ahead of time.
  
  

Mango Frozen Yogurt

• 1). Dice one large, ripe mango into a food processor container. Substitute a large peach for the mango, if desired.
  
  
• 2). Stir in 1/4 cup milk, 1/2 cup Greek yogurt, 2 tbsp. sugar, 1/2 tsp. vanilla and a pinch of salt. Use low-fat milk, if desired. Splenda can be substituted for sugar.
  
  
• 3). Process until the mixture is smooth and lump-free. Serve the mango yogurt immediately or place it in a plastic container and freeze.
  
  

Orange Frozen Yogurt

• 1). Place 2 cups plain or low-fat yogurt in a mixing bowl. Stir in 1/4 cup frozen orange juice concentrate and 1 tsp. vanilla extract.
  
  
• 2). Stir until the ingredients are smooth and completely blended. Place the mixture in a plastic container.
  
  
• 3). Place the mixture in the freezer for about four hours. Stir the orange frozen mixture every hour for the first three hours.