Weekend Cooking: Homemade Frozen Yogurt
In the comments to my post Weekend Cooking: Shell Chocolate Sauce, Heather of Books and Quilts asked about how I make frozen yogurt. I experimented quite a bit when I first got my ice cream maker and I have a recipe that I like a lot.
I bought one of the new-fangled ice cream makers that have a gel-filled bowl you keep in the freezer. Mine is a Cuisinart ICE-20. It looks like they have now upgraded to model ICE-21. I paid $50 for mine several years ago — the going rate now appears to be $60. Either way, it will pay for itself pretty quickly if it’s taking the place of trips to the ice cream parlor or frozen yogurt shop. What I like most about the ice cream maker, though, is knowing exactly what ingredients went into my frozen dessert.
Making frozen yogurt requires some planning ahead. You have to either store the bowl in the freezer or put it in the freezer 24 to 48 hours before you want to use it. All ingredients must be cold. I frequently stir everything together in a quart glass measuring cup in the morning and then leave it in the fridge until mid-afternoon when I make it and eat the first serving.
I wanted a non-fat version of frozen yogurt containing a fair amount of fruit that I could feel good about eating most afternoons in the summer. This recipe uses a cup of fruit purée. This week, I used the last of the applesauce that I froze last fall — the apples are ripening early in Missouri this year so it was time to make room for the new! A pint of fresh berries yields about a cup of purée. If I’m using melon, I just throw chunks in the blender until the purée measures a cup. I haven’t tried banana (but, now that I think of it, that sounds really good with that chocolate sauce from last week) — I’m guessing it would take three or four and if they were really soft, they could just be smashed with the back of a spoon.
I include about 1/2 cup of something to make it sweet, often raw sugar. I’ll use less if the fruit is really sweet. I haven’t tried any artificial sweeteners, but I imagine they would work. To go with my applesauce, I used Grade B Maple Syrup — yum!
Applesauce Frozen Yogurt
Fruit Frozen Yogurt
1 12 oz can evaporated skim milk
1 cup nonfat plain yogurt
1 cup fruit purée
1/2 cup sugar or honey or syrup or agave nectar
Combine all ingredients. Follow manufacturer’s instructions to make frozen yogurt. Makes eight 1/2 cup servings.
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Great idea to make yogurt. I love the combination of applesauce with maple syrup! My poor ice cream maker is gathering dust
When I get ambitious I will try your recipe. I took the container out of the freezer because I needed the room. Not good at planning ahead so I had left it there. Now I haven’t used it in some time.
This looks delicious!
I was actually thinking of making some frozen yogurt this weekend!! I made some the other day that just included yogurt, blueberries, and sugar. Was delicious. Though I agree that making frozen dessert does take a bit of planning ahead! Wish that it was a quicker process. I’ll be wrapping up my Operation Ice Cream Maker next weekend.
wow, that is pretty easy..especially since I have an ice cream freezer bowl in the freezer right this minute.
I have the same ice cream maker and just keep the bowl in the freezer all the time. I adore grade B maple syrup — I bet your yogurt tastes wonderful. I sure wish I had some evaporated skim milk in the house. Next week ….
Could you use Stevia for the sweetness? Have a great week!
those proportions sound reasonable. i do have one of those style of icecream makers , but stopped using it as the recipes were calling for many cups of table ccream. just too fatty. Thanks for sharing this.
I don’t have an ice cream maker, but am now harboring hope that my family will decided to get me one for Christmas… seems like a great investment! Thanks for sharing your recipe!
It never dawned on me to use the ice cream maker for something healthy! Too late for me, I gave mine to my brother.
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You know, frozen yogurt is one of those things I’ve always meant to make, but have not gotten around to actually making yet! I have to give it a try before all of the hot weather is gone. I will definitely use your method!
To be done if and when my weight loss diet ever ends. Looks healthful and not too sinful even for a diet break.
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