Don't these ice cream cones look yummy? Annie's best friend Madison made these a few days ago on a warm early Spring day with only one ingredient - chalk!
Her artwork was the inspiration for this raspberry frozen yogurt. This was my first attempt to make frozen yogurt and it was really good! It is much easier to make than traditional custard-type ice cream. The flavor is a little tangier- and we all enjoyed it. You can adjust the amount of sugar in the recipe according to your tastes. Use the best organic whole milk yogurt you can find, or make your own.
Raspberry Frozen Yogurt
adapted from 101cookbooks.com
makes about 1 quart
3 cups (720g) strained yogurt or Greek-style yogurt (see note below)
3/4 cup (150g) sugar
1/2 cup raspberry puree
1 teaspoon vanilla extract
1 teaspoon vanilla extract
Mix together the yogurt, sugar, raspberry puree and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze to harden the ice cream further if desired.
Note: If you are starting with standard yogurt, it will need to be strained. Line a sieve with cheesecloth and set it over a bowl. Fill the lined sieve with yogurt, cover and let sit for several hours in the refrigerator, or until desired thickness is achieved. The whey will separate from the yogurt and collect in the bowl. I like to save the whey in a jar and add to smoothies for a probiotic boost. You will need about 5-6 cups of yogurt to get 3 cups of the strained yogurt needed for this recipe
I also have that ice cream maker, but the freezie part always gets bumped for french fries or chicken nuggets when the freezer is too full! I guess that's an important part of the recipe!
ReplyDeleteOHHH. How sweet...they do look yummy. Freshly scooped too...no drips running down the sides!
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