In the beginning…
…I purchased 32 ounces of lowfat yogurt for $2.99 + tax. No cheesecloth in the cabinet, I used a thin dishtowel to drain the yogurt for 2 days in the refrigerator. After draining the lowfat yogurt, I was left with a thick, creamy yogurt base to begin mixing the roasted strawberry frozen yogurt.
Fast forward to vanilla-sugar infused frozen yogurt. Rush!!!! to the grocery store now; purchase your yogurt, drain, and freeze. Enjoy this frozen treat, which has fewer calories than strawberry ice cream and lacks nothing in flavor.
Though it is not, this post sounds like an advertisement. I have never appreciated the taste of yogurt; however, I have finally found a way to add yogurt to my diet. Please, do not ask me how many 32 ounce containers of yogurt I have drained and frozen this summer!!!
Roasted strawberry frozen yogurt is very hard directly from the freezer; after about 5 minutes at room temperature the yogurt is easily spooned into a serving dish.
none left for you! sorry
Roasted Strawberry Frozen Yogurt
(recipe adapted from here
- 32 ounces lowfat yogurt, drained for two days
- 1/2 cup vanilla bean infused sugar (regular granulated sugar will substitute, but the vanilla beans really add to the flavor)
- 3 teaspoons vanilla extract (you can use vanilla paste if you don’t have vanilla bean granulated sugar)
- 2 tablespoons honey
- 2 tablespoons spiced rum
- 1/2 cup roasted strawberries (or any fruit of your choice) (my recipe here)
- Place large strainer over bowl
- Line strainer with three layers of cheesecloth
- Pour lowfat yogurt (140 calories per cup) into cheesecloth lined strainer
- Cover with plastic wrap; place in refrigerator
- Allow to drain for at least 2 days (3 days works well also)
- Using the yogurt brand noted in the picture above, about 2 to 3 tablespoons of liquid drained into the bowl
- Pour drained yogurt into mixing bowl
- Add sugar, vanilla, honey and rum, and stir well.
- Pour into your cold ice cream freezer (I use this one)
- Freeze for 35 minutes
- Add 1/2 cup roasted strawberries; allow ice cream freezer to make a few turns then stop the machine. ( I like to see red swirls mixed into the vanilla bean flecked, white frozen yogurt.)
- Spoon frozen yogurt into plastic containers and store in freezer. (be sure to lick the dasher – remember your childhood!)
Note: I have also used roasted cherries, roasted blueberries, and roasted cranberries in this frozen yogurt recipe. As I type this post, I’m roasting peaches in the oven for the next making of frozen yogurt.
I have tried and tried to eat yogurt. I found it slimey with an aftertaste. The ladies at work have offered suggestions; my friend in NE of the famed Mrs. Ermel’s Blog has offered suggestions. None seemed to convince me that what I was tasting was actually good.
I’ve found an orange creme Yoplait Whip (140 calories) that I can enjoy. This reminds me of an orange push-up…almost.
Now a member of the healthy yogurt eaters of the world, I decided to read the ingredient list. Is this stuff really good for me????!!!!!
I have never been a sweet milk drinker, ice cream often does not sit well in my stomach, and buttermilk with cornbread – out of the question!
Here’s a list of ingredients:
- low fat orange creme yogurt, which consists of the following:
- cultured, pasteurized, grade A, reduced fat milk
- nonfat milk
- high fructose corn syrup
- modified corn starch
- kosher gelatin (Some Kosher gelatins are made with agar-agar, most are not.) (Kosher gelatin can be made with fish bones, and/or beef skins.)
- orange puree (WHOO HOO! finally something that sounds good)
- potassium sorbate added to maintain freshness
- natural flavor
- colored with annatto extract (used to color cheese yellow) (from wikipedia: In the United States, annatto extract is listed as a color additive “exempt from certification” and is informally considered to be a natural color)
- vitamin A acetate
- vitamin D3
- lactic acid esters of mono and diglycerides
- nitrogen (we put this in tires at work)
Again I ask – do the good qualities outweigh the bad in a serving of yogurt?