Murphys has a wonderful little frozen yogurt shop, Yogurt Your Way. Their Wild Berry Tart is the best frozen yogurt I’ve ever had. I am so enthralled with this flavor. Decided it was past time to drag out the ice cream maker and give frozen yogurt a whirl.
My starting point was the Very Berry frozen yogurt recipe from the instruction booklet that came with the Cuisinart ice cream maker. To achieve tartness, I substituted plain low fat yogurt where they specify vanilla low fat yogurt (there’s usually a sweetener in vanilla yogurt). I also completely ommitted the 1/4 cup of sugar, (you can’t do this with all frozen dessert recipes as it can change the texture of something like a sorbet).
Tart Raspberry frozen yogurt2 cups low-fat plain yogurt One 12 ounce bag frozen raspberries (ok to use mixed berries, blackberries etc.) 1/2 cup whole milk 1/2 tsp vanilla extract
Purée and strain your berries. The straining is very important if you’ll be freezing any of this mixture. The extra water will turn to ice and ruin your texture. If you have a gang over and you’ll be serving it soft serve from the freezer bowl, then no worries (and the flavors do come through best when this is a bit soft). But, if some will make it to the freezer – strain. Simply combine all your ingredients in a bowl with a mixer, pour it into your freezer bowl, pop the machine on and let it run until thickened, about 20 to 30 minutes. Freeze what isn’t eaten right off.
This was yummy. Not quite as tart as the yogurt shop though – so next up is partially making Greek yogurt (just strain your yogurt – by partial I’ll probably just do 8 hours).
This post is participating in the Hearth and Soul Blog Hop, hosted by a bunch of folks including April at The 21st Century Housewife and Alea of Premeditated Leftovers; My Meatless Mondays hosted by Chaya at My Sweet and Savory and, of course UnknownMami’s Sundays in My City.