Blueberry-Lemon Frozen Yogurt

In your blender jar combine:

1c frozen blueberries

1/4 whole seedless lemon - chopped

1c Chobani whole milk Greek yogurt

2T raw organic honey

a splash of pure vanilla

Pulse and blend everything together until it's as smooth as you like. Freeze in a 16oz. container until scoopable. For future servings, take this out of the freezer 20-30 minutes before serving since it freezes rock hard!

This is one of the best I've made yet!

I was organizing my freezer, came across the blueberries with only a couple cups inside. I almost pitched them and now I sure am glad I didn't!

I have enough to make this again. Instead of honey, I'll spice it up, with Jalapeno Jelly! 🔵 🌶 🍦 😃. . .Lin

Lemon-Banana Frozen Yogurt

3/4c plain whole milk Greek yogurt

1 lg. banana - peeled 😉

1 lg. lemon - UNpeeled !!

2-3T organic raw honey

Chop the lemon, remove any seeds, then put all the ingredients in your blender jar and blend on high a minute or two.

The flavor of the banana is overpowered by the lemon, but it adds good texture. Freeze in a 1 pint container for about 4 hours. If it's in the freezer much longer, put it on the counter for a while to soften it to a scoopable consistency. These fruity frozen yogurts are a very flavorful and healthy ice cream alternative. . .Lin

Black Cherry Frozen Yogurt

I wasn't sure how this would turn out so I didn't take an ingredient photo. I also didn't weigh or measure, so this is more an idea-inspiration post than an actual recipe.

In a blender or food processor, combine the following:

1 'Cutie' Mandarin orange and a few pieces of peeling
a cereal bowl amount ± of frozen black cherries
a little bit of frozen pineapple
1-2T coconut sugar
1T good vanilla

Add just enough water, fruit juice or coconut milk to process the fruit. To this, add:

about 1c whole milk Greek yogurt 

Now, this is where it gets a little tricky. When frozen for more than a few hours, it's like a rock! If you have cold-sensitive teeth, this might be something you'll want to avoid. This seems so much colder than regular ice cream!

For serving, my best advise would be to make, freeze this and serve after about 3 hours or when a sharp knife inserted in the center doesn't hit liquid. To make it easier to serve, stir it a few times while it's freezing. Be creative with different fruits and citrus. This made enough to perfectly fill a 16oz. freezer container. . .Lin

Berry-Fruity Frozen Yogurt

I love ice cream. . .

I try to avoid it, but occasionally I'll just splurge and buy something decadent. If I'm trying to exercise a bit more restraint, I might make frozen yogurt instead.

Here's one I made recently using strawberries, red and dark cherries, blueberries and pineapple.

2c± frozen fruit
1t pure vanilla
1t-1T honey
1c± Chobani plain Greek yogurt
a pinch-1t cinnamon or pumpkin pie spice

Put the fruit in a glass bowl (this bowl was barely big enough) Drizzle with honey. Microwave for just long enough to thaw the fruit a bit. Stir, then chop it up well. Add the vanilla and sprinkle with cinnamon. Stir again then stir in the yogurt. Freeze this until partially firm. Mix it up and freeze again. Continue to do this until it reaches the firmness you want.

If there is any leftover, it'll freeze rock hard. Give it a while at room temperature to soften, on the counter, before serving next time. . .Lin

Fruity Coconut Frozen Yogurt

Assorted Frozen Fruits - I used a variety today.  Orange peel, half a banana, pineapple, cranberries, and a cherry-berry mix containing sweet cherries, tart cherries, blueberries and strawberries.  I used my chopper on all this while partially frozen.  It measured 2 cups.  Put that aside for now so it thaws a bit more.  The juice will help everything come together in the blender.  This recipe almost filled both a 30 and a 41oz. container, so I had to blend in 3 batches.

1c coconut milk

1½c coconut cream

2c Chobani Greek yogurt

¼-⅓c honey (or Maple syrup)

1-2t pumpkin pie spice or cinnamon

2c chopped assorted fruit

Put the ingredients in the blender in the order given, blending well, then pouring out a couple cups into a bowl to make room for the rest.  I've been working on perfecting a couple ice cream or frozen yogurt recipes, rather than buy regular sugar-filled ice cream that often has artificial ingredients and chemicals.

I just put this in the freezer.  It's 7:00 in the evening now, so I may even switch it to the 'fridge if it doesn't freeze to the consistency I want tonight.  Then I'd pop it back in the freezer tomorrow morning.  I don't use an ice cream maker, so it's important to stir this AS it's freezing, to keep it aerated so it doesn't freeze really hard, like a fruity ice cube.  Making this sort of dessert is time-intensive, so it's good to start it on a morning when you're hanging around the kitchen, doing 'house things.'  Last year, I said I was going to try making lemon frozen yogurt.  That'll probably be my next dessert project!
Be Bold, Be Creative and most of all, I wish you Fun and Happy Cooking 😉 . . . Lin

Lemon Berry Sorbet - Frozen Yogurt

1 lemon - zest and juice

2-4T organic, local honey

1c plain Greek yogurt

3c frozen Cherry Berry Blend

~ cherries, blueberries, strawberries

Combine first 3 ingredients, and half the frozen fruit, in the blender.  Blend until smooth.  Add the remaining fruit and a tiny bit of water, if needed, to blend.  

Blend then stir, and repeat to help incorporate everything, making sure everything moves when the blender is on.  Pour into a glass container and freeze several hours, stirring in the frozen edges every 20-30 minutes, to keep it aerated and scoopable.  Makes eight 1/2c servings.  68 calories, 0gm of fat, 16gm of carbs, and just under 3gm of protein per serving.  The lemon gives this a nice 'zing' 🍋 😋 . . . Lin

Fruity Frozen Yogurt

1c frozen cranberries

1½c other frozen fruit

1c plain Greek yogurt

2oz. pure Maple syrup

This time I had a little bag of frozen strawberries, pineapple, papaya and mango to add to the cranberries.  This combination was probably sweet enough to omit the Maple syrup, but I didn't try it before adding half of what I had measured out.

This goes together so quick and easy.  Combine everything in the blender.  Freeze an hour or so then start stirring and breaking it up every 20-30 minutes.  Scoop it into bowls and serve before it freezes solid.  It would be far less labor intensive with an ice cream maker, but I'm not a fan of single-purpose gadgets, so the manual method works fine for me.  Be creative with your flavors and fruit choices for a great, cool summer dessert. . .Lin

Frozen Yogurt Bars

8oz. frozen or fresh fruit: cranberries,

~ banana, blueberries, strawberries

12oz. fruit or plain* Greek yogurt

*3T honey or Maple syrup

1t pure vanilla extract (optional)

enough water, coconut water, milk,

~ coconut milk or fruit juice to blend

Put fruit in the blender jar. If using frozen fruit, measure into blender then let thaw for an hour or so. Add remaining ingredients (only use honey-Maple syrup if yogurt is unsweetened) and blend. Pour into pop-bar molds. The type shown only require a total of 2 cups of the fruit yogurt mixture. If there is extra, put into a plastic bowl, cover and freeze. Thaw a bit then serve like frozen yogurt-ice cream. . .Lin

Georgia-Peach Frozen Yogurt

2c = 5± fresh peaches

1T lemon, orange or lime zest

1T lemon, orange or lime juice

½c sugar

1t real vanilla - optional*

2c Oikos Greek yogurt - strained

In previous attempts to make similar desserts I found what didn't get eaten right away (which isn't much) froze rock-hard. Too much liquid in the mix? I then thought, if I strained the liquid out of the yogurt, the problem could be resolved. In checking others' attempts at this I have found a few who also strain. I'm hoping this will create the consistency I'm going for.

Chop or 'process' rough-peeled peaches as much, or little, as you want – smooth or chunky. Put in a medium size bowl. Add zest and juice then stir in the sugar and vanilla*. Let stand on counter, or in the 'fridge, a couple hours.

Put the yogurt in a cheesecloth lined colander over another bowl while the fruit and citrus help the sugar dissolve. When yogurt seems thicker and enough water has drained from it, also give this a couple hours, stir into the fruit mix. When combined, freeze to ice cream consistency, serve or cover and return to freezer for later.

Nutrition information below, for my friend Dianne :-D  It's got lots of tangy-fruit flavor, low-cal, no-fat, low sodium, and a good source of protein, potassium and acidophilus - for crabby intestines.

Servings per recipe: 9, Serving size: ½c, Protein/serving: 4g, Potassium/serving: 161mg, Sodium/serving: 18mg, Calories from sugar: 43, Calories from yogurt: 27, Calories from peaches: 23, Calories from lime: 1, Calories from fat: 0.
Total calories per serving - 94. . .Lin