Monday, 23 June 2014

Homemade Fat Free Frozen Yoghurt


I purchased an ice-cream maker last year, thinking I would use it non-stop last summer – which was a relatively good one for Scotland. But, best laid plans and all that – I used it once to make (dare I say it) a rather delicious concoction inspired by a Coldstone Creamery ice-cream I had in New York last year – full of cherry pie filling, sprinkles and gummy bears – check it out!

But this year, I hope to use it a wee bit more and thought I had better get started whilst the weather is on my side. And I decided to try frozen yoghurt as I love the stuff.


And I used 0% fat Greek yoghurt, some vanilla bean paste and only a couple of tablespoons of sugar. Not too bad at all on the waistline. Which, of course, means you can go to town a little bit more on the toppings.

I went for a couple of toppings – sprinkles, chocolate chips and some Yuzu Citrus Seasoning I was recently sent to try.



The dressing has a wide variety of uses and can be used in sweet or savoury dishes. It’s flavour is quite ‘soor’ as wee Scots say – quite tart. It is like graprefruit with a little mandarin thrown in too. The dressing is like a syrup and goes well with the sweetness of the froyo!



Yield: Approx 500 grams Frozen Yoghurt

Ingredients:
500 grams 0% Fat Greek Yoghurt
1 Tablespoon Vanilla Bean Paste (or extract)
2 Tablespoons granulated sugar (or sugar substitute such as agave nectar or stevia)

Method:
Prepare your ice-maker as normal, ready for use.

In a bowl, mix the yoghurt, vanilla and sugar. Pour into the ice-cream maker for the time recommended in your usual manual.



Transfer the frozen yoghurt to a plastic container, cover and freeze for at least a couple of hours (the machine makes a soft mix only).




When ready to serve, sprinkle with your favourite toppings and enjoy.

Disclosure Statement: I received the Yuzu Citrus Seasoning free to sample. Any opinions expressed are my own.

13 comments:

  1. My ice cream maker is sadly underused too, I think I've used it twice though... Never tried frozen yoghurt though, so maybe time to dig it out of the cupboard! It looks great...

    ReplyDelete
    Replies
    1. Thanks Fanny, I should have thawed it a bit more first!

      Delete
  2. I too (or three) bought an ice-cream machine in the last six months as you can't get good Italian style ice-cream here in France. The first thing I made was a tomato sorbet: who knew? I have been thinking of frozen yoghurt for a while as a filling for summer macarons. This may very well inspire me :)

    ReplyDelete
    Replies
    1. Tomato sorbet sounds very refreshing Luca - must check that out!

      Delete
  3. This is definitely a must try recipe. And I agree, less fat means more toppings! Buttery crumbled cookies and chocolate suce maybe?!

    ReplyDelete
  4. Oh yes I can try this one out in my machine, I love frozen yoghurt but have yet to make any!

    ReplyDelete
  5. I'll have to have a try with Greek yogurt, I've always been disappointed with frozen normal yogurt. I think the trick is to eat it before it freezes into a solid brick (my usual trouble). Nice syrup, will look out for that. Had been wondering what Yuzu was lately.

    ReplyDelete
    Replies
    1. It does go solid, but for me is too runny straight from the machine. I think the trick is getting it at the perfect stage to eat!

      Delete
  6. I didn't even think that you could make ice-cream with yoghurt. I'll have to buy one to make my own delicious ice-cream x

    ReplyDelete
    Replies
    1. Yes, my plan is to experiment over the summer months Chalene

      Delete
  7. I've made lots of ice creams from a traditional custard base, but never yoghurt. I need to investigate this, and dig out my ice cream mixer!

    ReplyDelete

Thanks for leaving your comments. I love your feedback and really do appreciate it.

Related Posts Plugin for WordPress, Blogger...