Sweet and Simple

I have always wanted to make my own frozen yogurt. It's one of my favorite treats and just hits the spot every time. For Father's Day we went over to Joseph's parents house and brought along dessert. We didn't have enough time to make Angel Food cupcakes from scratch like we wanted to so we semi-homemade this recipe... (Costco sells huge Angel Food cupcakes!)

I had some left over chocolate sauce from a cake I made. The sauce was supposed to be the filling but I used it as a frosting. It's a custard based sauce and the recipe can be found in the Black & White cake in Dorie Greenspan's Baking: From my Home To Yours. I'll post the recipe tonight.

I cut up some fresh strawberries, sprinkled them with the tiniest bit of sugar and stirred them for a bit and than left them in the fridge with plastic wrap for about an hour to let the juices come out. I also made fresh whipped cream when we got over to the house... so simple: heavy whipping cream and a bit of powdered sugar!

Source: The Perfect Scoop by David Lebovitz

Vanilla Frozen Yogurt
  • 3 cups (720g) strained yogurt (see below) or Greek-style yogurt (I used full fat vanilla yogurt)
  • 3/4 cup (150g) sugar
  • 1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart. I was able to pack this into the empty yogurt carton I had.

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