Fruity Home-Made Frozen Yogurt

greppo

Learning to cook for my wife

Quick-to-make froyo in a blender

Servings: 8

1 cup/tin frozen fruit (strawberry, blueberry, raspberry, banana + peanut butter, peach, apricot, mango...)

1 cup strained whole-milk yogurt, chilled

10% honey, or syrup from tinned fruit

1/4 teaspoon fine salt

2 teaspoons vanilla extract

Optional Ingredients:

1 tablespoon lemon juice, to taste

10 percent cream, for creaminess

10 percent caster sugar, if not using fruit with juice

Optional toppings:

Fresh berries

Chopped nuts

Raisins

Cinnamon

Honey

Freeze the canned or fresh fruit overnight (reduces freezing time).

Use Greek yogurt, or strain whole-milk yogurt through cheese cloth and a colander for at least 2 hours or overnight (removes water). Chill the yogurt in the freezer for 30 minutes before use (reduces freezing time).

Before opening the can, soak the can in hot tap water for a minute (loosens the fruit).

Blend the yogurt and fruit together with vanilla extract and honey or caster sugar. More sugar simprove consistency of the result.

Blend until smooth and transfer to a shallow container or Ziploc bag to freeze.

Every 30-40 minutes smoosh the bag or use a fork to smooth our the the mixture, until frozen after about 2 hours.

Remove from the freezer 5 minutes prior to serving, to given time to soften.

The honey helps to prevent crystallization on freezing.

Starting with frozen + nearly-frozen ingredients helps it freeze faster, with fewer crystals.

Anaylsis: www.theguardian.com/lifeandstyle/2015/jul/16/how-to-make-...

Best recipe: www.seriouseats.com/recipes/2014/06/best-easiest-frozen-y...

When using canned citrus + syrup the texture will be icier, like granita.