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Frozen Yogurt - Yummmm!

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audreyhtx1 Jun 12, 2011 10:19 AM

I have been having a lot of fun with frozen yogurt lately. Mainly because we have a lot of really ripe summer fruit available here, and I have bought oodles of it.

I've made several batches already, and in the process refined and simplified. My husband has been adamant about some of the flavors, so many of the refinements have been to suit his taste. His initial complaint was he really didn't like any lemon added, so I dropped adding any lemon zest or lemon juice. And then he decided he didn't care for the flavors introduced from the vanilla yogurt (I thought it was fine).

Here are a couple of them.

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Blackberry Frozen Yogurt with Cassis
(this would work for any soft berry)

2 cups of lowfat plain yogurt (Stonyfield brand)
1 cup of lowfat vanilla yogurt (Stonyfield brand)
6 ounces fresh blackberries, washed and dried
1/4 cup sugar
1 Tablespoon Cassis liqueur

Put both yogurts in a yogurt strainer and let drain for about 4 hours. [The reason I do this and not buy already strained or thicker yogurt is because these yogurts are what we already have on hand all the time].

Puree the blackberries and pass through a food mill to strain out the seeds. Stir the sugar and Cassis into the strained blackberries.

Whisk the strained yogurt to make it smooth, and then stir in the fruit mixture, whisking until well mixed and smoothed. Chill yogurt mix in fridge until ready to make yogurt.

I used the Cuisinart 1 quart frozen ice cream maker with the bowl you keep in the freezer to freeze this yogurt. Follow the manufacturers instructions.

I thought this came out fantastic. Deep purple color and wonderful flavor. My husband didn't care for the vanilla yogurt, so next time I'm going to only use plain yogurt and increase the sugar to 1/3 cup.

By the way - I had some leftover club soda, and I tried a good splash of Cassis in the soda water. Delicious!!!!

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Frozen Peach and Amaretto Yogurt

3 cups of lowfat plain yogurt (Stonyfield brand)
several ripe peaches - mine were small and I used 8 of them!
1/3 cup sugar
3 Tablespoons Amaretto

Put yogurt in a yogurt strainer and let drain for about 4 hours.

Puree the peaches until totally liquified. Stir the sugar and Amaretto into the peaches.

Whisk the strained yogurt to make it smooth, and then stir in the fruit mixture, whisking until well mixed and smoothed. Chill yogurt mix in fridge until ready to make yogurt.

I used the Cuisinart 1 quart frozen ice cream maker with the bowl you keep in the freezer to freeze this yogurt. Follow the manufacturers instructions.

This was just awesome. My husband loved it. Peaches and Amaretto go together VERY well.

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In general, I find that if the frozen yogurt is still a bit soft when the machine seems to think it is done, then putting the mix in a container in the freezer for about 20 mins will firm up a texture nicely. The manufacturers instructions suggest this.

Return leftovers to the freezer. To eat the leftovers, put the container in the fridge for about 2 to 2.5 hours before you wish to serve it. The firmness should be just about perfect.

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    ChiliDude RE: audreyhtx1 Jun 12, 2011 10:50 AM

    Thank you for the suggestions. I wonder what the result would taste like if I add some of my homemade 'salsa arrabbiata di peperoncini' to plain yogurt? After all peppers are in reality classified as fruit.

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      audreyhtx1 RE: audreyhtx1 Jun 18, 2011 07:16 PM

      So I'm the only one around here making frozen yogurt this summer? LOL!

      Update on the Blackberry%3

      I did it again but with just plain yogurt (3 cups). I increased the sugar to 1/3 cup to make up for the missing (sweetened) vanilla yogurt. It came out wonderful. I may drop back to 1/4 cup of sugar though. It wasn't too sweet, but I think it could still be slightly less sweet.

      I also put the blackberries straight through the food mill without pureeing in the food processor. It seemed to yield about the same, so saved a step. My food mill is awkward though - it's the OXO brand. I would like to find another solution for getting the blackberry seeds out.

      Mmmmm! This blackberry frozen yogurt is so gorgeous with an incredible deep purple color. Amazing that that much flavor can come out of just 6 ounces of fresh berries.

      I might try raspberry next.

      NOTE: Correction to the peach and amaretto frozen yogurt above. I only used 2 tablespoons of amaretto - don't know how I typed in 3!

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      1. re: audreyhtx1
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        DMW RE: audreyhtx1 Jun 29, 2011 06:26 AM

        I have some frozen strawberries - from last year, shame on me - and am thinking about making either frozen yogurt (will thaw, at least partially, first) or faux frozen yogurt (just blending the frozen strawberries with yogurt).

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