1 no ingredients
Directions
: 3 c crushed ice
: 8 oz plain nonfat yogurt
: 2 oz baking chocolate, melted
: 3 tb granulated sugar
replacement
: 4 tb nondairy whipped topping
Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place
in freezer until mixture is slightly frozen. Stir, top with 1 tbsp.
(15 ml.) nondairy whipped topping and serve.
Exchange; 1 serving:4/5 full-fat milk Calories; 1 serving:134 From:
Fleurette Delisle
Servings: 4 servings
Chocolate Yogurt Ice Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as a concept can be observed far back into history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and dill. As our culinary historical trip moves to more modern times we find a couple of books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but instead accounts of the types of food on the menus of the upper classes. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like rosemary and coriander. These new culinary innovations prompted a surge in recipe manuscripts, the majority of which are kept safe in private libraries. Over the following few centuries, the powerful and rich houses strove to serve the most extravagent meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books are greatly in demand mostly as a result of better eduction, people having increased spare time and having more money. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chocolate Yogurt Ice recipe.
