My name is Alexandra, and I’ve been Frozen Yogurt sober for…
Something you should know about me is that I could eat Frozen Yogurt every single day and still love it. Whenever I’m out of the house and want to get something to eat during the day, frozen yogurt is my first choice. And really, this isn’t just a faze; I’ve always been like this.
My favorite frozen yogurt memories are of the days when my sister and I would convince our parents to buy us the ingredients we needed to make it at home. We had a special recipe that we would always use that made the perfect Tart Frozen Yogurt – always our favorite. Dad was always the one who was easy to convince, and he would take us to the grocery store to get what we needed, but it was Mom who always remembered what ingredients we needed, even though I don’t think we ever wrote the recipe down. Half the fun was trying the mixture of ingredients as we stirred them all together, doing taste tests to see if it tasted just right. Then we’d freeze it in our old-fashioned ice cream maker, the kind that used a bucket of rock salt and ice to work, and made so much noise we’d have to keep it outside (which explains why the frozen yogurt was never firm enough to eat right out of the machine). The absolute best part was when it got all cold, creamy, and ready to eat, and Dad would scoop us generous bowls of frozen yogurt that we’d topped with chocolate Magic Shell and enjoy like crazy.
Someday I’ll have to figure out that recipe again so I can share it with you all, but for now, I have something that comes close and is still delicious. It’s also healthier, since it’s made with greek yogurt rather than cream, and really simple to make. Fresh out of the ice cream maker it’s perfectly soft and creamy, but even after freezing, it will reach it’s optimum state again with just a few minutes of softening time at room temperature. I’d like to tell you to serve it with fresh berries, but I’d really like to tell you to serve it with some dark chocolate, drizzled on and allowed to harden into your very own Magic Shell topping. It is Goooooood!Print
Greek Frozen Yogurt
This creamy Frozen Yogurt couldn’t be simpler to make, and it’s lighter and healthier than your typical ice cream. Top it with fresh berries or a chocolate shell for the perfect summery treat.
- Yield: approx. 1 quart frozen yogurt
- 1 35.3 oz container Greek yogurt (4–1/8 cups, I used nonfat)
- 3/4 cup granulated sugar
- 2 tablespoons caramel sauce*
- 1 teaspoon vanilla extract
- 3 dashes salt
- In a large bowl, thoroughly mix together the yogurt and sugar. Stir in the caramel sauce, vanilla extract, and salt until smooth.
- Freeze in an ice-cream maker according to manufacturer’s instructions. Enjoy immediately or store in an airtight, freezer-safe container in the freezer. When serving frozen yogurt from the freezer, allow to soften before scooping and serving.**
*I used the thinner version of my caramel sauce for this recipe. You should be able to substitute any type of caramel sauce so long as you mix it in until smooth. The idea behind it is to have a liquid sweetener, which is supposed to help the frozen yogurt stay creamier. You could also use corn syrup, if you aren’t averse to it. I tried honey but found that it was too pronounced a flavor for the yogurt.
**The frozen yogurt does get hard in the freezer, but I guarantee that if you let it sit out and soften for a few minutes, it will be as smooth and creamy as ever.