Sometimes things just defy logic! Like a week or so ago - we were having -40° windchills and I was craving ice cream like crazy. I've been trying hard to give that up completely and felt frustrated until I remembered all my Frozen Yogurt creations from the past couple years. So this afternoon I decided to make a big bowl of it. Hmm, making Frozen Yogurt, in January? In Minnesota?? Well. . .why not! The body wants what the body wants! 😉
3c of frozen / fresh fruit
3c of Greek yogurt
3T pure Maple syrup
1-2t pure vanilla - optional
1c or so organic fruit juice
Combine all this in a blender. You'll probably have to do it in couple batches, rather than all at once. Add the fruit juice, a little at a time, alternately with the heavier ingredients, to keep everything moving in the blender. After each batch is blended, put the contents into a medium size bowl, then repeat until all the ingredients have been blended smooth. Mix with a wooden spoon, so all the batches are combined. Put the bowl in the freezer, stirring every 20-30 minutes for several hours. This process isn't so much labor intensive as it is time intensive. I usually make this on a morning or afternoon when I'm home doing other house chores. It's ready to serve when it's firmer than soft serve ice cream but not frozen hard and solid.
This method of making frozen yogurt creates a finished product that is best made and then served. If there are leftovers, it would be good to fluff or chunk this up before freezing, don't 'pack' the container since it freezes really hard. It will need to sit on the counter a while before scooping. This is especially good on a hot, humid day when you want something fruity and frosty. Nutritionally, it's fat free, the yogurt is an excellent source of calcium and protein, there's good fiber from the fruit and under 100 calories per 1/2 cup. . .Lin
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