Showing posts with label yoghurt. Show all posts
Showing posts with label yoghurt. Show all posts
Chocolate frozen yoghurt
Vanilla yoghurt and strawberry yoghurt were just divine, but not enough to get the breadwinner to try yoghurt ahead of ice cream. So I decided to experiment with chocolate.
Now clearly this is neither low fat nor low carb, so pretty much off the menu for anyone with an eye towards losing weight by cutting macronutrients. If, on the other hand, you want a slightly less energy dense frozen treat than regular home made ice cream, then this could fit the bill.
It's got a great chocolatey flavour, but retains the tang of the yoghurt. If that's not your thing, then up the sugar or add some other sweetener to taste.
Next on my agenda is this course so I can make coconut frozen yoghurt for Smidge.
1kg Greek yoghurt
3/4 cup sugar
1 tspn vanilla bean paste
Makes around 1.5 litres.
Now clearly this is neither low fat nor low carb, so pretty much off the menu for anyone with an eye towards losing weight by cutting macronutrients. If, on the other hand, you want a slightly less energy dense frozen treat than regular home made ice cream, then this could fit the bill.
It's got a great chocolatey flavour, but retains the tang of the yoghurt. If that's not your thing, then up the sugar or add some other sweetener to taste.
Next on my agenda is this course so I can make coconut frozen yoghurt for Smidge.
Chocolate frozen yoghurt
375g dark chocolate1kg Greek yoghurt
3/4 cup sugar
1 tspn vanilla bean paste
Method
Place everything in a large saucepan. Cook, stirring constantly, over low heat until the chocolate has melted and combined with the yoghurt. Refrigerate over night, then process according to your ice cream maker instructions.Makes around 1.5 litres.
More fro-yo
Ever since the making spectacularly successful vanilla frozen yoghurt, I've been thinking of all the different flavours worth giving a shot. Afterall, the vanilla is fabulous, but who wants to restrict themself to a single flavour for eternity?
Strawberry is slightly more time consuming than vanilla, but worth the effort. This recipe gives you the tartness you want from a frozen yoghurt, without making the strawberries taste sour. It's a beautiful colour, too. Look for jam quality berries to get the best flavour.
1/2 cup sugar
750g Greek yoghurt
Strawberry is slightly more time consuming than vanilla, but worth the effort. This recipe gives you the tartness you want from a frozen yoghurt, without making the strawberries taste sour. It's a beautiful colour, too. Look for jam quality berries to get the best flavour.
Strawberry frozen yoghurt
250g strawberries1/2 cup sugar
750g Greek yoghurt
Method
Cut the berries into small pieces, quarters or halves depending on the original size. Add to a saucepan with the sugar. Cook, stirring, over low heat until the berries have softened and are coated in a thick syrup, around 5 minutes. Remove from heat and set aside to cool. Add to yoghurt, stirring well to get an even colour and flavour. Chill for at least an hour, before processing according to your ice cream maker instructions.Easy frozen yoghurt
With summer making a brief appearance over the past week or two, the ice cream attachment has been getting a bit of a work out. I generally make ice cream from a custard base, which is pretty straight forward and gives delicious flavour with brilliant texture. Only thing is, it's very energy dense. Frozen yoghurt, on the other hand, has a lot less fat, which if you're counting energy and not macro nutrients, is a great solution. Plus I like the tanginess.
This recipe is a great base. I'll be experimenting with flavours over the next couple of days.
Vanilla frozen yoghurt
Makes around 1 litre3 cups Greek yoghurt
2/3 cup caster sugar
1 tspn vanilla bean paste
Method
Combine all ingredients and stir until the sugar has completely dissolved. Chill for an hour, then process with ice cream maker. Freeze until mix reaches the desired consistency.Yes, it really is that easy!
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