I've loved frozen yoghurt ever since trying it some years ago in the USA. So it's great to be able to make your own - simply - at home.

You will need an ice cream maker for the best results, but the ingredient lists are quite short, and there is a wide range of flavours to try. Photographs are beautiful and make me feel hungry!

I have already marked off several I want to test in the next few weeks..

Yogurt is part of almost every meal in a household such as ours - from the southern Indian state of Tamil Nadu. We end our meals with yogurt rice, plain yogurt or buttermilk. I was introduced to frozen yogurt a few years ago when we discovered the local frozen yogurt stores. And while I do not consider myself hooked (since our traditional favorite is plain yogurt), we love it and make regular visits to the nearest Yogurtland (which might be too less often for the kids, and a bit too often for us adults). So when I noticed this book, I had to read it.
This book is definitely a treat for the eyes and for the taste buds. Starting with the basics of yogurt making and frozen yogurt making, as well as equipment and ingredients needed for the very basic recipes, the book progresses to delicious and more complex varieties of frozen yogurts and frozen desserts made with a combination of frozen yogurts and other ingredients - like sugar cookie bowls. Love the simplicity of the recipes - for the list of ingredients that are familiar and easily available, love the deliciousness of the recipes and the beauty too!
I did not end up trying the recipes when I had the digital ARC but am trying them out now with a library copy for myself and enjoying the ones I have tried so far.
You will enjoy this book, if you love frozen yogurt, or if you love desserts that are good for you, or if you love these droolworthy images!
Thank you so much to NetGalley and Storey Publishing, LLC for the digital copy of this book

Can you say Yum!! That’s what I said when I first saw this one and I was NOT disappointed. This delectable book is full of yummy delights. It’s got frozen yogurt, cakes, sauces and more. It’s full of all sorts of flavors that my family and I were just drolling over. It’s got nuts and chocolate recipes. We really want to make the bonbons soon, maybe this weekend. There’s definitely something for everyone in this book. Get your copy today.
I received an advanced reader’s digital copy of this in exchange for my honest review.

Here I am in my winter pyjamas with thunder rumbling in the background. Apparently this is a good time to tell you about some tempting treats to cool you down on a hot summer day, and why not! I love frozen yoghurt regardless of the season!

Once you devour the recipes for the five basics (tangy & tart, vanilla bean, chocolate, dark chocolate and coffee), you’re then treated to another 51 flavours of fruits, sugar and spices, and chocolate and nuts. The subsequent chapters allow you to drool over:
* Cookie and brownie sandwiches
* Cakes, cupcakes, and pies
* Semifreddos, terrines, and bombes
* Popsicles, bonbons, and other treats, and
* Sauces.

The frozen yoghurts I most want to try are (take a deep breath; there are a lot!) coffee, lemon meringue, mango, apple pie, maple bacon, spiced pumpkin pie, Dulce le Leche, tiramisu, gingerbread, and cookies ‘n’ cream. I also need ginger spice cookie sandwiches, coffee lovers’ cake, caramel banana cream pie, cinnamon bun pops and sugar cookie bowls in my life.

I was pleasantly surprised that the amount of ingredients needed for the confectionery bliss contained in this book didn’t compete with the entries in a phone book; a lot of the recipes had fewer than ten ingredients. I was shocked that I actually knew what each ingredient was, the aisle where I could find most of them in my local grocery store and how to pronounce the ones I wouldn’t be able to locate without assistance. Sidebar: there are so many recipe books on the market at the moment with ingredients I’ve never heard of!

It’s highly recommended that you use an ice cream maker for these recipes because it’s easier and doesn’t result in the potential chunks of ice mixed in with your flavour that can happen when you mix without one, but you’ll find instructions for both options in this book.

There are accompanying photos for each of the frozen yoghurts but only some of the other sugary goodness is pictured. I’ve been the proud creator of some fairly spectacular culinary epic fails so whenever I attempt a new recipe I prefer for there to be photographic evidence that the creation is possible and what it’s supposed to look like if you get it right. I can’t be expected to know how much laughter is appropriate if I can’t compare my finished product with the original.

Thank you so much to NetGalley and Storey Publishing, LLC for the opportunity to drool over this book. Now that I’ve made myself sufficiently hungry I’m going to work out which flavour I want to try first and consider investing in an ice cream maker.

What a delicious read! I love making frozen yogurt and these recipes were absolutely fantastic. I highly recommend this book to anyone who loves making their own frozen treats.

Ever since my mother bought me an ice cream maker (it is a lot like this one, in how it works), I have been reading all kinds of recipes for frozen desserts.  Weston's technique for frozen yogurt involves starting with greek yogurt (which has less water/liquid in it) and incorporating a cooked meringue to lighten and aerate.  I have been planning for months to make one of the recipes just to be able to say how well it works and I can finally say-it works very well!

Don't let the technique overwhelm you, it does take several bowls, a sauce pan and being able to separate eggs.  But the heating of sugar syrup and beating of the egg whites took just minutes, much less time than say, cooking a custard base for ice cream, and I was much less exact than the recipe called for (my egg whites were still cold, I don't know how long I boiled the syrup) and the recipe still turned out great.  The texture of the unchurned frozen yogurt was very light and creamy.  It did appear to my eyes that there was more mixture than would fit in my ice maker, but it did fit.  The churned yogurt was also smooth.  The taste (I made the vanilla bean version) definitely had the tang of yogurt so perhaps some of the other flavors might appeal to non-yogurt lovers.  Making your own frozen yogurt means you can control what goes in it which is something I think many are looking for these days.

The best part of this book is NOT the 56 flavors of frozen yogurt (which are all variations of the base recipe) but instead all the different frozen desserts including semifreddos (that don't have to be churned when you make them) to frozen bonbons to ice cream sandwiches to bombes and more.  The yogurt filled cupcakes were a revelation to me.  I love ice cream cakes, but you have to be able to clear a huge place in your freezer if you make one.  With the filled cupcakes, you scoop out the middle and drop in a small scoop of frozen yogurt.  I can't wait to try that.  You can see some sample spreads on the bottom of the publisher's page for the book and a recipe for mango frozen yogurt (which uses a the same technique) on Nicole's website.

Review Excerpts: 

"...[T]his is an expanded and repackaged edition of pastry chef Weston's How To Make Frozen Yogurt....What's new are 50 additional recipes for frozen yogurt treats and accompaniments, such as cookie and brownie sandwiches, cakes, pies, semifreddos, popsicles, and sauces. These are conveniently cross-referenced; for example, the recipe for apple pie frozen yogurt can be used to make the apple cobbler pops in a later chapter."--Library Journal

Delicious and creative recipes and great design(LOVE the pastel colors). I think this was one of the easiest cookbooks, the instructions were so simple and clear, although I wanted to see more photos :).

I enjoyed flipping through this book. It has nice photos and the recipes are definitely easy to throw together. I made the Dark Chocolate and it was creamy and delicious. You can definitely taste the tang of the Greek yogurt.

The author has great tips from picking an ice cream freezer to putting the recipes together. It's informative and perfect for the summer!

I enjoyed thecok book. Instructions were easy to follow and some of the creations came out great. I would recommend to anyone who is interested in making frozen yougurt.

Nicole Weston's Perfectly Creamy Frozen Yogurt uses Greek yogurt, meringue, and a simple ice cream maker to make delicious frozen treats. I tried out the basic vanilla frozen yogurt on my family. While my husband was not a fan of the yogurt tang, my parents and I agreed that it was delicious. I especially liked that it was easy to make. The base came together quickly and was able to go straight into the ice cream churn. I will be making several other varieties over the summer months. This is a wonderful book for those who want a lighter homemade summer treat.

The recipes are perfectly yummy and well formatted. Having the photos makes the reader eager to make each one. I have never seen a frozen yogurt recipe book before and this one is awesome. I love frozen yogurt and this book has all I need to make my own whenever I want it.

Summer is already heating up here, and so it's ready to take on a serious topic: homemade frozen yogurt. This is something I yet to have any luck with myself, so I was glad to find Nicole Weston's Perfectly Creamy Frozen Yogurt. She's figured out how to make it work, and her recipes can work if you have an ice cream maker or if you don't. 

If you want to go all-out, you can use her recipe for frozen yogurt, or if you are short on time or energy, you can buy yogurt, but with her "Meringue Method," you make an Italian (cooked) meringue to infuse air into the frozen yogurt base, and then you can make as many different varieties as you want. 

With mouth-watering photos, Weston starts with some basic recipes for a Tangy and Tart base, Vanilla Bean, Chocolate, Dark Chocolate, and Coffee before getting into chapters with added fruits, spices, and nuts. She includes recipes for flavors such as Key Lime, Creamsicle, Strawberry Cheesecake, Snickerdoodle, Mint Julep, Maple Bacon, Tiramisu, Cookies 'n' Cream, Pistachio, and Elvis, there are so many ideas for amazing yogurts that you can make pretty easily at home. 

But that's not all. Using her basic frozen yogurt recipes and a handful of other brownie, cookie, and sauce recipes, you can make frozen desserts that will make you the toast of any summer party. Ginger Spice Cookie Sandwiches, Candy Cane Brownie Sandwiches. Banana Split Layer Cake, Strawberry Shortcake Torte, Mudslide Pie, or even a Pumpkin Pie Baked Alaska. 

For even fancier desserts, she shares recipes for semifreddos, terrines, and bombes that can be made with frozen unchurned yogurts. These are frozen into layers or put into molds to create spectacular frozen treats to impress and enchant. There's a S'mores Icebox Terrine made with Vanilla Bean frozen yogurt, graham crackers, mini marshmallows, and Chocolate Sauce. The Red White and Blue Bombe is made with Strawberry, Blueberry, and Tart and Tangy frozen yogurts. And the Funfetti Semifreddo is made with Vanilla Bean frozen yogurt, cubed pound cake, and colorful sprinkles. 

And if that's not enough, there are also ideas for Popsicles, Bonbons, and other tasty treats like sugar cookie bowls (you bake the sugar cookies using a muffin tin to create bowls for your frozen yogurts--genius!). And the classic butterscotch and caramel sauces are joined by Bananas Foster Sauce and Magic Chocolate Sauce (the kind that makes the frozen shell). There may be more ideas in this Perfectly Creamy Frozen Yogurt than there is time in the summer to eat all the frozen treats. At least, I will make it my mission to find that out. 



Galleys for Perfectly Creamy Frozen Yogurt were provided by Storey Publishing through NetGalley, with many thanks.

The photography is the highlight of this book! Superbly well done! Without it, I wouldn't really be able to grasp what "Creamy Frozen Yogurt" meant, they really looked creamy enough to be passed off as ice cream! Layout and overall presentation are just very well designed!

Thank you NetGalley, Nicole Weston and Storey Publishing for an ARC of this book in return for my honest Review.

I really liked this book, the introductory chapter clearly explained how to get the best results when making frozen yogurt, either in a machine or not. The book had a really great range of recipes for different flavoured yogurts amd also how to step them up a notch, such as into Bomb Alaska to make a stand out dessert.

This is a great book to have as a hard copy in your kitchen if you love making frozen yogurt.
The photographs were lovely but I really would have loved to see more photos.

Thank you for the opportunity to read this book. I recommend it for all yoghurt lovers. I can’t wait to try the mango recipe while they are in season.

Love the book! It contains great recipes and instruction to make Frozen Yogurt, as well as other recipes for desserts. I am always looking for healthy alternatives to dessert items, such as Ice Cream, and this looks like it will be a great help. I can't wait to try the recipes...My daughter will love them! :)

Perfectly Creamy Frozen Yogurt by Nicole Weston is a staple that anyone with an ice cream maker will want in their recipe book collection. This beautifully illustrated book has recipes that can easily be followed by beginners. It also includes a range of simple to more complex desserts that will rival any frozen yogurt stand.

I have always enjoyed frozen yogurt. It is one treat that I always seem to regret purchasing, as it is usually quite expensive. Weston’s Perfectly Creamy Frozen Yogurt describes various devices that can be used to create yummy treats at home. There are even adaptations to the instructions for those that don’t have an ice cream maker at all, which I found quite interesting. So, if you are on the fence about purchasing a frozen dessert maker, this book will give some insight on what is out there, but it is not necessary to own to get creating some of the recipes.

The method used in this book to create creamy frozen yogurt is one that I have never used before, but it does give amazing results. The “meringue method” is an easy technique that uses an egg white to give stability to the frozen yogurt. The result is a creamy consistency that doesn’t leave ice crystals. I tried the Tangy & Tart recipe, which I was able to make in about half an hour. It was so simple and used ingredients that I already had on hand, including some added toppings! Honestly, it was just as delicious as my favourite yogurt place.

I am looking forward to trying some of the other ideas included in Perfectly Creamy Frozen Yogurt. There are some really amazing looking cakes to create, as well as cookie sandwiches and popsicles. This is such a fun and easy to follow cookbook that provides fabulous results.

Easy and delicious recipes. These recipes all share a similar base which makes it easy to adjust and create new recipes to suit your tastes. It includes MANY recipes with fantastic realistic pictures. The recipes are easy to follow and make the best frozen yogurt I have ever made. I made the strawberry first and it was amazing! So creamy and full of flavour! I would recommend this book to anyone and will definitely be adding it to my shelf!

What a perfect summer "cookbook"! I can't believe how delicious EVERY single one of these recipes look. I will admit to thinking that there was no way I'd be able to make homemade frozen yogurt, and thought this book would just be fun to look through ( or buy for someone else - and have them make me yummy dessert), but after reading these recipes they really don't look that hard if you have an ice cream maker. With my wedding fast approaching, I know what i'll be adding to my wedding registry ;) Seriously though, the recipes sound good on their own, but when you see the images beside them, your mouth starts to water. You can see how creamy and delicious they are. The natural color of the ingredients is stunning, and now I really do have to get me an ice cream maker.

A huge thank you to NetGalley and the publisher for sending me a digital copy of this book in exchange for an honest review. I truly appreciate it!

Before I was even 1/2 through this book, I knew that I had to purchase a copy.
Terrific visual step-by-step and easy to follow instructions recipes. The recipes have simple ingredients and lots of different variations. It even includes bases that you can make yourself. There is something for everyone's taste
palate.

Nicole Weston has written a book with easy to follow recipes for delicious frozen yogurt. There are the classics, trendy flavors, cakes, bon bons, and so much more. I can't wait to try her recipe for Key Lime Frozen Yogurt!

Perfectly Creamy Frozen Yogurt starts out with the basics on how to make frozen yogurt without the dreaded ice crystals. I've tried a few different recipes and have found I'm not fond of the consistency after day three in the freezer. Nicole uses the Meringue Method to combine the water, sugar and egg whites to get a fluffy, light frozen yogurt without using stabilizers or stirring the sugar in for long periods of time so it's not grainy.

This book goes beyond frozen yogurt with lots of delicious recipes to use the frozen yogurt in. None of the recipes call for hard to find ingredients. You will likely be able to make several of the recipes with what you already have on hand in your kitchen.

Chapters:
Classic Bases
Fruits
Sugar and Spices
Chocolate and Nuts
Cookie and Brownie Sandwiches
Cakes, Cupcakes, and Pies
Semifreddos, Terrines, and Bombes
Popsicles, Bon Bons, and Other Treats
Sauces

I have a feeling that Perfectly Creamy Frozen Yogurt is going to become a staple in my kitchen this summer. There are so many recipes that I want to try! The fruit yogurts will be perfect to incorporate seasonal fruits into. I highly recommend this beautifully photographed, easy to follow book of delicious recipes.