And now that we have an ice cream maker (Sweet Husband's father's day present, in part), I predict we will make it often. I love ice cream too, but frozen yogurt is so very improv. Tub o'yogurt, whatever berries are about to go bad in the fridge, a titch of sugar if I feel like it--bam!
Although--and I learned this the embarrassing way--yogurt does freeze up quite a bit faster than regular ice cream. Let's just say, it pays to check the done-ness before you call your husband at work insisting that the machine is broken because it's not spinning anymore. Or even perhaps before you take the whole thing apart twice--getting ice and rock salt all over the place--to try to diagnose the "problem" yourself.
But the resulting yogurt ended up delicious, so no serious complaints!
I literally just grabbed the fruit that was about to go bad in my fridge, but here is my "recipe". In general, I think about two cups fruit to one big 33 ounce tub of greek yogurt will get you about the right ratio. Then you can pretty much add sugar to taste.
One last thing, this did freeze really solid, so we had to let it sit out for a bit before scooping it. I read that you can add a tablespoon of vodka to help with that. I didn't this time (we're taking the yogurt to a potluck at the Kid's school and I didn't feel comfortable feeding other people's kids even a miniscule amount of vodka), but I probably will in the future.
Fruit Salad Fro-Yo (Makes about 1 gallon)
- 1 pound of strawberries (with tops and any soft spots removed)
- 4 peaches (skinned and pitted)
- 1 small handful of blueberries
- 2 33-oz containers of greek yogurt
- 1 1/3 cup sugar (or to taste)
- 1 T vanilla
- 1 T vodka
Chop fruit into chunks and puree in a food processor. Mix yogurt, sugar, vanilla, and vodka, then add berry puree. Taste for sweetness, and add more sugar if necessary. Pour into your ice cream machine, and freeze according to directions.