I'm in love with frozen yogurt lately. Even in the dead of winter, it makes me happy. Especially covered in fruit and graham cracker crumbs. Yum! Now that I am back in my small town Missouri I'm yearning for my Red Mango and TCBY. *Sigh* So...I guess I'll just make it myself. A girl's got to do what a girl's got to do. Patience is the key to making any kind of icecream. Hence, the one day late deal. Hee hee.
Okay, here is the recipe.
2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced-fat Greek yogurt
1/2 cup superfine sugar (I used Splenda to cut the calories)
3 tablespoons light corn syrup
Fresh fruit or other toppings, for garnish
Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.
Source: The Food Network (Where else?)
I know this is a random post. I mean frozen yogurt in January!? It's these darn cravings that need to be satisfied. It's crazy what a pregnancy will do to you. Did I say that out loud? I guess I did. Yup, we're expecting July 2nd. Yay for babies!!!