I'm NOT a frozen yogurt person, I'm a high-sugar-high-fat-REAL-ice-cream kinda gal. However, with my total lack of discipline and moderation, it's gone in no time and the sugar isn't a good thing for me. So, I keep trying hard not to buy it.
The other day I stumbled on a recipe for lemon frozen yogurt. It sounded great other than all the sugar and egg yolks in the lemon curd. I decided to work on concocting someting of my own. This recipe makes about 4 cups of a sorbet-type frozen yogurt which is best fresh - leftovers freeze rock-hard.
7 big strawberries4 T pure maple syrup
16 oz plain Greek yogurt
Blend the fruit in a mini-prep or food processor. Add maple syrup (or honey) then whisk the fruit mixture into the yogurt. Put in a covered bowl or plastic container in the freezer, stirring a couple times the first hour or two to keep layers from forming. I'm not a fan of single-purpose gadgets, but if you have an ice cream maker, you could use that.
Get creative with your combinations! Peaches, blueberries, kiwi, bananas, mango, cranberries. Orange marmalade, apricot or plum jam would be awesome for flavor, with other fruit - if sugar isn't a problem. If using jam, you might be able to skip the maple syrup.
I used frozen fruit, thawed about an hour, but fresh would be great - with one exception. I'd recommend using canned pineapple. Fresh pineapple has an enzyme or chemical that keeps Jello from setting and I suspect it may not combine well with the cultures in the yogurt. . .Lin
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