Sugar Free, Low Fat, Gluten Free
THIS IS THE BEST FROYO I’VE EVER HAAAAAAAAAAAAAD!!!! JEEPERS CREEPERS
These were the words I roared when I ate a bowl of this frozen yogurt for the first time last night. I was literally overwhelmed by its deliciousness. For four days now the weather has been sunny and strawberries have been everywhere. You could almost pretend it’s Spring! It’s the middle of holidays and in typical holiday style I’ve been waking up at eleven, and doing practically nothing until about 6 when I finally get dressed and motivated to face the night and go out. Making frozen yoghurt seemed like a good productive idea yesterday morning when I finally managed to get out of bed.
I forgot when I started that you have to wait for the whole thing to chill though! And then for the ice cream machine to finish churning! Talk about life’s challenges. After dinner when it was finally churned and fresh from the machine I took a bite of this frozen yogurt and the angels sang. It tasted so strongly of berries and fresh honey like no froyo that had ever come before. I think it might be because of the sheer multitude of berries used, or maybe the lack of sugar to distract from the flavours? A good quality yogurt is an important factor as well.
This is a really simple idea. It’s basically just a berry syrup mixed with yoghurt that is frozen in an ice cream machine. There are a few factors that make or break frozen yogurt. It can be very disappointing when expecting to find a smooth, ice cream-like scoop and instead finding a solid block of fruit flavoured ice. First important thing to remember is the water content. The more water in the mix, the harder it will freeze. So with berries and other juicy fruits, don’t cook them in much water. Fruit creates its own moisture so it only needs a splash to stop it sticking from the pot. Cooking it until some of the water is evaporated will create smoother froyo. Second, the yogurt. The lower the fat content, the more water they add. So full fat will be creamier and softer, whilst no fat will be very hard and icy. 2% is a happy medium but now that you’re warned, you can make your own choices. Third, any home made frozen dessert will freeze harder because of the lack of chemicals and softening agents, which is a good thing. Remember to take it out of the fridge 10-30 minutes before you want it. Ice cream in ice cream shops is kept under the glass at a much higher temperature than your average freezer, that’s why it scoops perfectly every time!
Berry and Honey Frozen Yogurt:
700g (1.5 pounds, 24.5 ounces) cut up strawberries and blueberries (or raspberries, blackberries, mulberries etc)
2 big tablespoons of runny honey
squeeze of lime juice
900g (2 pounds, 32 ounces) 2% natural or Greek unsweetened yogurt
Put your berries, lemon or lime juice and honey in a blender and pulse until smooth. Cook over a low heat until soft, about 10 minutes. Use a sieve to strain out the fruit pulp into a bowl and continue to cook the fruit syrup until thick. Skim off any white foam that forms on the top. Allow to cool for about 20 minutes, then stir into the yogurt. Freeze in an ice cream machine according to instructions. Alternatively, put in a tub and freeze for 1 hour. Take out, smash up with a fork and blend until smooth. Freeze for 1 hour and repeat process until the frozen yogurt freezes smoothly. Tastes best half an hour frozen after being churned, with a few extra berries on top.