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Frozen Fage yogurt

In this hot weather I've been experimenting with putting my cup of Fage (2%) in the freezer for half an hour before eating it as a sort of frozen yogurt dessert (a bit like Pinkberry, but sourer and, in my opinion, better). So far toppings have included walnuts and honey with cinnamon, crushed peanut butter malt balls, Trader Joe's raspberry/ chocolate chip trail mix, and fresh strawberries and brown sugar. Honey does not seem to stand up very well to the freezing, becoming too gluey. Does anyone have any other good ideas for Fage frozen desserts?

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  1. Do you have an ice cream maker? If so, you should check out this SUPER simple but delicious recipe that calls for Greek-style yogurt: http://www.101cookbooks.com/archives/.... The result is a wonderfully refreshing and light frozen yogurt!

    1. katielp, When Fage went on sale I stocked up and wound up freezing 20 cups..then decided to treat the yogurt like a dessert. Excellent in smoothies this way as well.

      Regarding the honey, have you tried warming the honey in the microwave and drizzling it over frozen Fage-really good.

      Last time, I warmed sliced bananas, toasted pecans and ginger maple syrup together in a small pan and drizzled it onto semi-frozen Fage.

      1. Before freezing, mix with cocoa powder and sugar to taste. Or cinnamon sugar and broken up graham crackers/gingersnaps.

        I like to mix in Grape Nuts, too. But I'm told that's weird.

        4 Replies
        1. re: piccola

          Hey, if you're weird, I'm right there with you: I like to mix in Fiber One and let it sit in the fridge for awhile until the cereal soaks up a significant amount of the liquid, making the yogurt much thicker (yea, the cereal is soggy, but I like soggy cereal)

          1. re: Melanie

            Moving my cup from the fridge to the freezer right now! Plan to top with strawberries and melted chocolate frosting (I get it from Trader Joes and it is sooo good). Never thought to freeze my yogurt-thanks!

            1. re: Densible

              I've been trying to tell people that TJ's Decadent Chocolate Frosting makes the best hot fudge sauce I've ever had! Good to see I'm not alone in discovering this!

              1. re: Densible

                Just a note that the staff at my local TJ's told me the Decadent Chocolate Frosting is being discontinued due to slow sales. I told them they should relable it as fudge sauce and watch it fly off the shelf. Anyway, better stock up, who knows how much longer it will be around.

          2. I've never tried freezing it, but lately, I've been doing a combination in my greek yogurt of a few drops lemon extract, a few drops orange oil, and crumbled dehydrated strawberries. Oh, and a packet of equal (of course you could use sugar). It's quite tasty. I bet it would be delicious when partially frozen.

            Meryl
            http://theoccasionalcook.blogspot.com/

            1 Reply
            1. re: puppymomma

              puppym, loved your plantain split!

            2. Put some apricot preserves (love TJ's w/ the chunks in it) into a saucepan, and allow to melt and liquefy a bit, then pour over yogurt.

              This is gonna sound weird, but I love salty and sweet, so I would love to mix in some crushed pb filled pretzels from TJ's and/or the chocolate covered pretzels... I love when pretzels suck up ice cream and get soggy.

              Similarly, mix in some broken waffle cone pieces, then top with fruit later, or the same with graham cracker crumbs.

              Like others, LOVE Fiber One, Granny's Apple Granola, or Raisin Bran Crunch (or Cinnamon Toast Crunch or Cap'n Crunch or Apple Jacks or Frosted Flakes or buttered popcorn) mixed in or on top...

              1. Has anyone made Frozen Yogurt in an Ice cream Maker with Fage?

                Recipes, please!

                6 Replies
                1. re: Fleur

                  Fleur, at the risk of sounding snobbish--I wouldn't see the point of placing 4.00 Fage in an ice cream maker to create frozen yogurt when I can stir in a 1/4 cup of fresh berries and freeze the container as is. It's an extra step and an unnecessary expense.

                  1. re: HillJ

                    Freezing in an ice cream maker adds air and makes a far smoother and creamier product.

                    Fage by weight is no more expensive than other yogurt. You get more volume because that is water.

                    A 17 oz container of 2% fage is 17 % of product.

                    If you drain a 32oz container of another yogurt, the result when all the water drips out is about 16 oz.

                  2. re: Fleur

                    Yes, I did. It came out ridiculously rich and luscious in texture. I love it. I did it another time with banana chunks and the stuff became so thick it crippled my ice cream maker. No complaint, though, lightly frozen was just as good as it was colder.

                    1. re: Fleur

                      Hi Fleur, CatePoole linked to this recipe above, but it appears to be broken in her post...

                      http://www.101cookbooks.com/archives/...

                      I tried this receipe (with Fage) in my trusty cuisineart icecream maker and LOVED it. Make sure to give the yogurt some time to soften up when you take it out of the freezer as mine came out rock hard at first. Served it with caramelized rum bananas, fresh strawberries and toasted almonds. yum.

                      1. re: melissalf04

                        Thanks for the tip and the link.

                        I made it in my little Ice Cream Machine with 3 cups of Fage 2%, vanilla, and a bit less sugar than in the recipe . We ate it straight out of the machine, so it didn't have a chance to harden up.

                        I may make it with the whole milk Fage this weekend. My MIL made it with a fresh Peach puree swirled through at the end, and it was heavenly.

                      2. re: Fleur

                        Yep! I believe we used 3 cups fage, 3/4 cup sugar, and 1 tsp vanilla.

                        The result is a super thick frozen treat you KNOW is yogurt. (The attempt was to replicate pinkberry. It's nothing like pinkberry, but very good.)

                      3. Wouldn't freezing yogurt kill off the bacteria?

                        1 Reply
                        1. re: PseudoNerd

                          Freezing does not kill bacteria, but severely retards its reproductive rate, which recovers upon return to temp. Otherwise, freezing chicken would remove the threat of Salmonella infection.

                        2. Has anyone used 0% Fage in an icecream maker?