This may seem like a weird time of year to be posting a recipe for Frozen Yogurt-and to be honest it is a weird time to post a fro-yo recipe-but this frozen yogurt really proved itself as a worthwhile dessert, even in the winter.
We’re getting really close to the end of our Fifty Sweets Of America challenge! As a reminder, this year we challenged ourselves to make fifty desserts, one for each state in the USA. Since fifty is a lot of desserts, we split it up and are each making twenty-five. Today, it’s me, Karenna bringing you frozen yogurt to represent Minnesota!
Just a few years ago, there was a big increase in frozen yogurt shops in Minnesota. Now, if you look up ‘Frozen Yogurt in Minnesota’ you will get information about the tons of frozen yogurt places that fill Minnesota. So it seemed fitting that I make frozen yogurt to represent Minnesota!
Believe it or not, I really wasn’t looking forward to making this frozen yogurt. Why? Two reasons. 1) I didn’t think it would taste good (I typically much prefer ice cream to frozen yogurt.). 2) I thought it would be really hard. I was proven wrong in both areas. First, this frozen yogurt was actually delicious! It had a nice tart flavor that I really enjoyed, however I could also have made it sweeter by adding just a bit more sugar. It had a different flavor than ice cream (a bit more tart as I mentioned) but not in a bad way, it was as delicious as ice cream (and I love ice cream)!
This frozen yogurt was also incredibly easy. While I pictured having to slave away for hours, it actually only required a minimal amount of work. The rest was simply waiting while the frozen yogurt froze/churned in the ice cream maker. In the end, I discovered that if anything this frozen yogurt was actually easier than ice cream, mostly because it required much less time in the ice cream maker (I think because the base is thicker).
Fun fact: As of 1993 June is National Frozen Yogurt month! Also, National Frozen Yogurt Day is February 6!
- 3 cups greek yogurt
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Stir together the yogurt, sugar, and vanilla extract until the sugar is dissolved. Cover, and refrigerate for one hour.
- Pour the mixture into an ice cream maker. Freeze according to your machines directions until the mixture is at ‘soft-serve’ consistency.
- Transfer to a sealed container and freeze for two hours or overnight.
Sources: Recipe from All Recipes.
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