Photographer: Lindsay Hunt
Photographer: Lindsay Hunt
By Lindsay Hunt
I love Greek yogurt for it’s richness, and it’s low caloric count. One cup of the nonfat variety has only 130 calories, and it’s packed with protein, making it a great choice for breakfast with Rhubarb Compote or homemade granola.
Photographer: Lindsay Hunt
When I want dessert, I often turn to Greek yogurt, too. Whether I dollop it on top of pecan pie, or fold it into a fruit salad, I love it’s tangy richness, and the fact that it’s a lot healthier than sour cream.
This recipe from David Lebovitz’s cookbook, The Perfect Scoop, gave me the perfect opportunity to try Greek yogurt out in frozen form. And. It. Is. Delicious! I love how creamy the frozen yogurt is, and it tastes great with just about any ice cream topping you can imagine. Bye bye expensive frozen yogurt shops, hello homemade!
Photographer: Lindsay Hunt
Homemade Vanilla Frozen Yogurt Recipe
From The Perfect Scoop by David Lebovitz
Makes about 1 quart (1 liter)
3 cups (720 g) plain Greek yogurt (either whole-milk, lowfat, or nonfat)
1 cup (200 g) sugar
1 teaspoon vanilla extract
1. Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
2. Freeze in your ice cream maker according to the manufacturer’s instructions.
{ 3 comments… read them below or add one }
Just made this. Delicious! Love the tangy-sweetness…and it was so fast and easy! I cut the sugar in half and it was super tasty!
I love the recipe so much, I blogged about it.
http://weekendfoodprojects.com/2011/06/homemade-frozen-yogurt-was-that-all-it-took/
If you freeze it then put it through a blender and freeze again it becomes more like ice cream like but it takes longer.
{ 1 trackback }