Frozen Berry Yogurt
I make this using a Cuisinart 2 quart ice cream maker (~$50 and well worth it).
c. unsweetened strawberries or raspberries (thawed if frozen)
1.5 c. fat-free live culture organic yogurt
1-2 T stevia or equivalent of other sweetener
2 t. pure vanilla extract
Mash berries well and sprinkle with sweetener. Allow to sit at room temperature while yogurt churns.
Put yogurt into ice cream maker (follow instructions; this model requires that the machine bowl be frozen beforehand). Pour vanilla and liquid only from berries into bowl.
Start machine and churn about 15 minutes.
Add berries and continue churning for another 10-15 minutes or until set up. Monitor texture to determine when it is done.
With a plastic spatula, scoop frozen yogurt into small serving dishes. I use 4-oz mini-souffle cups. Cover and freeze for 30-60 minutes (or eat immediately). You may want to garnish with additional sliced berries.
If you're willing to use whole milk yogurt, you'll get a richer product.
Homemade frozen yogurt can get very hard after longer freezing, which is another reason not to freeze it all in a big container.
To find serving information, divide totals below by the number of portions your recipe makes (will be based on number of same-volume containers you freeze in as the churning process adds air and volume).
TOTAL RECIPE (with strawberries):
Calories: 259
Fat: 1.17
Sodium: 262
Net carbohydrates: 34.24
Protein: 20.4
TOTAL RECIPE (with red raspberries):
Calories: 273
Fat: 1.29
Sodium: 261
Net carbohydrates: 33.01
Protein: 20.6
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frozen berry yogurt
Posted - Aug 31 2004 : 14:36:55
