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...

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

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  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 :)

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

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

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

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  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.

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    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!

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  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

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

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  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!

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