Frozen Yogurt recipes worth trying

Vanilla Frozen Yogurt Recipe

Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.

3 cups (720g) strained yogurt (see below) or Greek-style 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.
 
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Frozen Oreo Yogurt Recipe

This was made before Hydrox cookies were released, but I made some Oreo Yogurt.

• 1 cup of Greek yogurt (or strained yogurt)
• 1/4 cup of half-and-half
• 10 cookies, crumbled
• 2 TBSP sugar
• 4 cookies, crumbed

Mix the first four ingredients in the ice cream machine until well mixed (usually 20-30 minutes).  Now mix the last ingredient (4 cookies) into the yogurt you’re going to eat. 

You should do that every time before you eat the yogurt so you have the crunchiness from the cookies. 

 

It’s still low-fat (considering you’re using Oreo’s), but it’s good.

Frozen Chocolate Yogurt

• 1 cup of Greek yogurt (or strained yogurt)
• 4-5 TBSP of dark cocoa powder
• 4-5 TBSP sugar
• 1/4 cup of whipped cream

After making chocolate ice cream, I decided I wanted to make chocolate yogurt.  This was pretty good — still the damn tang, but I’m getting used to it.  I’m learning though that if you want to remove the tang, add more fat.  So I find adding 1/4 cup of half-and-half helps.
It was also darker because I added more dark cocoa powder, but that also means you need to add more sugar.

 

Lower in Fat Frozen Vanilla Yogurt

While I loved this recipe for vanilla ice cream, I am confident there’s more fat than I would care to know in it.  So I thought this one would help cut it down without losing the rich, creamy flavor.  Also, there was no yogurt tang.

• 1/3 cup of half and half
• 1/4 cup of whipped cream
• 1 cup of greek yogurt (or strained regular)
• 2 TBSP of sugar
• 2 tsp of vanilla

Mix together according to your ice cream machine maker’s instructions.

So I’ve determined all frozen yogurt has a bit of a weird tang to it.  But that’s OK.  I made this yummy frozen mango yogurt.

• 2 cups of mango pureed
• 1 tsp vanilla
• 1 pint of yogurt, drained (or Greek yogurt)
• 2 TBSP of sugar

Put into your machine and mix for 30 minutes.  Then put into the freezer for an hour to harden.