Vanilla Frozen Yogurt

Since liberating myself from the confines of only baking recipes printed before 1980, I’m finally able to start to share with my lovely readers some of my most favorite recipes. I started making this fro-yo when we lived in New York and since then I’ve made it dozens of times for cooking classes and to satisfy the (many) cravings of Collin Murray. As a little side note, these photos were taken in NYC which is why  if you are reading this in Canada, you might not recognize the labels on the ingredients…

This fro-yo is a really quick, delicious and healthy dessert — one of those, “how can something so simple, be so good” recipes. Though you can use any fat content of Greek Yogurt, know that the lower the fat content, the harder the fro-yo will freeze in the freezer — this is simply because lower fat dairy items have more water in them and water freezes harder then fat.

Vanilla Frozen Yogurt (adapted from The Perfect Scoop by David Lebovitz)

Makes about 3 cups

3 cups Greek yogurt, any fat percentage

¾ cup granulated sugar

1 teaspoon vanilla extract or paste

In a medium-size bowl, stir together all ingredients. Place in the fridge for at least an hour to allow all the sugar to dissolve into the yogurt. Freeze in an ice cream maker according to the manufacturer’s directions. Enjoy.

 

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