Guess what goes in frozen yogurt?
Yogurt, sugar, vanilla extract. That’s it. I would have found that hard to believe too, but when I read this recipe in the Perfect Scoop by David Lebovitz I thought it was worth a shot.
It blew my mind when I discovered that FroYo made from those three simple ingredients could be so delicious and pure tasting at the same time. Now mind you this is a far cry from the mall version of FroYo, but that makes it infinitely better. Freshly churned with some bright tart fruit it just screams summer. Or you could just throw some colored sugar on top - whatever floats your boat.
Today we kept it red and white in honor of Canada Day - July 1st. Happy Canada Day to my fellow Canadians!
It takes minutes to whisk this fro yo together which makes it perfect for when you have company. It does taste best freshly churned and there is something very impressive sounding about freshly churned homemade frozen yogurt.
As a quick note, hanging regular yogurt in a muslin cloth will drain away a lot of the water and reduce the iciness of the end product. Since I use ⅔ Greek Yogurt I don't have that issue, just loads of lovely creaminess.
Frozen Yogurt
Serves 4-6
3 cups yogurt of choice – I use 2 cups 2% greek and 1 cup 2% ‘regular’ yogurt
¾ cup sugar
1 tsp vanilla extract
Whisk the 3 ingredients together and churn in ice cream machine as per manufacturers directions.
This recipe is infinitely adaptable. Next time around I will try swirling some fruit preserves in to it during the last few minutes of churning. My daughter likes it best with tiny bits of strawberries frozen in – strawberry chips she calls them 🙂
