July 16, 2010

Honey Tart Frozen Yogurt


*Beatles tune starts...now!* "Love, love, love. Love, love, love. Love, love, love. There's nothing you can do that can't be done..."

Anyway, that's pretty much how I feel about this frozen yogurt. Ever since the Strawberry Sorbet turned out surprisingly awesome, I've been wanting to make another kind of frozen treat. I'm not huge on ice cream (we don't mix well), so frozen yogurt was the way to go.

This is even easier than the sorbet. As someone I know would say, "It's stupid simple." Use the same process as when making the sorbet. It doesn't get easier than that.

This recipe is adapted from the Tart Vanilla Frozen Yogurt by Healthy Food For Living, where it's ultimately adapted from David Lebovitz's The Perfect Scoop, of course.

The difference between mine and HFFL is I wanted to test out regular yogurt instead of Greek yogurt, and I used less sweetener (only 1/4 cup instead of 1/2 cup) and went with honey so the tart could shine through. What happens is that both the honey flavor and tart are distinct yet meld together for a truly honey tart frozen yogurt. Probably because the yogurt wasn't strained or Greek-style, it hardens up and can be a little icy at first. Just let it rest on the counter for a few minutes, and you're golden. Next time I'll either try it Greek or add a dash of rum, both for flavor and creaminess. Enjoy!


1 1/2 cups plain nonfat yogurt
1 1/2 cups plain low fat yogurt
1/4 cup honey


In a large bowl, combine yogurts and honey. Stir until the honey is thoroughly mixed in.
Freeze according to ice cream maker manufacturer’s instructions or the freezer method.

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