Homemade frozen yogurt with fresh fruit for a wonderful treat on any hot day.
Frozen yogurt, made fresh at home, is an easy cold treat that can be made anytime. The yogurt is lightly sweetened, and tastes far better than anything found at the local froyo shop.
This recipe can be made by hand, but it does take a lot of work if doing so. If possible, use an ice cream maker for quicker results. By hand, the yogurt, maple syrup and vanilla extract will need to be whisked for several minutes until it reached a light and fluffy state. Starting with cold ingredients and bowl will help. Transfer this into a baking pan, cover and freeze for an hour then stir, recover and freeze an additional 2 hours, then stir again every half hour or so until it reaches the consistency desired.
It's important to use full fat, pressed Greek yogurt for this recipe. The lower the liquid content in the yogurt, the less chance there is that it will crystalize. (There is nothing worse than frozen yogurt with shards of ice mixed in!) If you can't find pressed yogurt, I have found that using a Geek yogurt maker (like the one available above, on this page) works well to remove liquid from regular Greek yogurt. Just pour the yogurt into the upper basket, spread it out, cover, and let sit in the refrigerator overnight. The next day you'll find liquid in the tub below which can be discarded or saved for use in smoothies.
I love to combine homemade frozen yogurt with fresh fruits and berries. It's simple and so deliciously cooling when the temperatures rise.
(Makes 4 servings)
2 cups full fat pressed plain Greek yogurt
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
fresh fruit or berries (optional)
Prepare an ice cream maker ahead of time as per manufacturer's instructions. Typically, the 'bowl' of the machine needs to be frozen 24-hours before use.
(See instruction on how to make this recipe by hand above in the blog post.)
Using a food processor or high-powered blender, add the cold Greek yogurt, pure maple syrup, and pure vanilla extract. Process or blend on high speed, stopping if needed to scrape down the sides, until the yogurt becomes light and fluffy.
Transfer the whipped yogurt mixture to an ice cream maker and process as per manufacturer's instructions for frozen yogurt.
Serve soft serve directly from the ice cream maker after processing or transfer it to an airtight container and store in the freezer for at least 30 minutes before serving (longer if a thicker consistency is desired). It should last several days before ice crystals start to form, but the longer it sits the worse the crystallization will become.
Serve with fresh fruit or berries (optional).
Nutritional Information Per Serving:
total calories = 146 | total fat = 5g | saturated fat = 3g | cholesterol = 0mg | sodium = 50.84mg | net carbohydrates = 14.13g | dietary fibre = 0g | sugars = 12.13g | protein = 9.5g