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Fruity Home-Made Frozen Yogurt
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
  1. Freeze the canned or fresh fruit overnight (reduces freezing time).
  2. 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).
  3. Before opening the can, soak the can in hot tap water for a minute (loosens the fruit).
  4. Blend the yogurt and fruit together with vanilla extract and honey or caster sugar. More sugar simprove consistency of the result.
  5. Blend until smooth and transfer to a shallow container or Ziploc bag to freeze.
  6. Every 30-40 minutes smoosh the bag or use a fork to smooth our the the mixture, until frozen after about 2 hours.
  7. Remove from the freezer 5 minutes prior to serving, to given time to soften.