Greek yogurt is one my favorite things to eat. With its thick, creamy consistency and double the amount of protein as regular yogurt, it is one of the healthiest types of yogurt you can eat. I eat is almost every day, either plain, loaded with berries or granola, or inside of my favorite smoothies.
When I found this recipe for frozen greek yogurt, I instantly knew I needed to try it. Raspberry is one of my favorite flavors of frozen yogurt and with the abundance of fresh raspberries that we’ve had around, it was an obvious flavor choice. The frozen yogurt turned out smooth and creamy, and was a great refreshing, guilt free dessert on a hot summer night.
The recipe call for 3 cups of Greek yogurt, and while Greek yogurt is more expensive than regular yogurt, I urge you not substitute. The thick consistency of the Greek yogurt is essential to make creamy frozen yogurt.
Raspberry Frozen Greek Yogurt
Yields: 1 quart
3 cups plain Greek yogurt
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon sugar, separated
2 cups fresh raspberries
Combine yogurt, 2/3 cup sugar and vanilla in a large bowl, stirring until sugar is completely dissolved. Refrigerate for 1 hour.
Meanwhile, purée berries in the bowl of a food processor, then stir in the remaining tablespoon of sugar. Refrigerate for 1 hour.
Add raspberry purée to the yogurt mixture and fold together until combined.
Freeze in an ice cream maker according to manufacturer’s directions.
Place frozen yogurt in an airtight container and freeze until firm.
Source: Baby Food Scoops