Much too easy fruity low-sugar frozen yogurt

I often don't post something to my sites for the most mundane reasons, such as the fact that I don't really have a good photo (since I didn't plan a photo shoot for it), or the that the recipe is too easy to even call a recipe. Other times I forget about writing it up since it's such a part of my life that I take it for granted. This one fits all of the above.

It's really hard to take a good picture of frozen desserts like ice cream and frozen yogurt. Did you know that in professional food photo shoots, shortening mixed with food coloring is often used to fake ice cream? It's much more stable in the studio.

Anyway, this is what just-made, soft, real frozen yogurt looks like. A bit messy, but so good. I devised it one day as a way of incorporating more yogurt (see Hooray for Fermentation) and fruit into my diet, without having to use cereal, which is sweetened more often than not and not that diabetes (or low-carb) friendly

This version has a high proportion of berries to yogurt.

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This one has a lower proportion of berries to yogurt, plus a dollop of heavy cream for a more unctuous texture. Both are equally good.

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I have a variation of this for dessert and even for breakfast sometimes - in the latter case, with a hidden spoonful of oat bran mixed in for some fiber, which you barely notice. Greek yogurt is used for the creaminess and relatively low acidity.

The recipe is super-easy. All you need is a stick blender with a good motor. (We use a Bamix, which is super-durable, and because my husband is Swiss and its his patriotic duty or something to use Swiss products whenever possible.) You can keep the ingredients needed stocked in your refrigerator and freezer for an anytime treat.

As long as you're careful with the amount or choice of additional sweetener (don't add more than a couple of teaspoons at most), it's fairly low-carb and diabetic friendly, especially since berries are the most vitamin rich and low-sugar fruits you can choose. I do recommend adding sweetener to taste when eating, since you'll taste the added sweetener a lot more when it's on the surface rather than mixed in, plus eash person can add as much or as little as they like.

Recipe: Much too easy fruity frozen yogurt

Yield: 2 cups

  • 1 cup plain Greek yogurt, cold from the refrigerator
  • 1 cup frozen raspberries
  • sweetener to taste

Equipment needed: an immersion stick blender. You can also a use a food processor.

Put the yogurt and frozen berries in a narrow container suitable for using with the stick blender. Blend until smooth.

Add sweetener of your choice to taste if you find it too tart. Powdered sugar, or an artificial sweetener with a similar powdery texture, work well. Honey will add another dimension.

(I told you it was too easy!)

Variation recipe: Strawberries and cream frozen yogurt

Yield: a bit less than 2 cups

  • 1 cup plain Greek yogurt, cold from the refrigerator
  • 1/2 cup frozen strawberries
  • 3 tablespoons heavy cream
  • sweetener to taste

Blend the yogurt, strawberries and heavy cream until smooth. You'll probably need less sweetener for this.

Comments

You call it "Green Yogurt" in the recipes, just FYI.

I love instant frozen yogurt, I've been making these forever because I'm not crazy about yogurt, except as garnish to a "salty" dish, or the frozen, ice-cream kind :) I often make it with frozen mango, it's absolutely delicious. Banana/almond or peanut butter/yogurt is very nice too :)

May I ask what sweetener you used?

I just use a teaspoon or two of regular powdered sugar, or none at all. Sometimes I use sucanat for the nutty flavor.

How do you freeze this? Do you need to use an ice-cream maker, or stir the mix as it freezes, or just let it freeze solid? Thanks for the recipe! I love sour frozen yogurt, so I'm psyched to make this soon!

That's the beauty of this frozen yogurt - because you are using frozen berries plus cold yogurt, you don't need to freeze it. When you're done blitzing it up, the texture is like soft frozen yogurt that's just about melting but perfect to eat. Any leftovers can be stored, covered, in the freezer (although we never have leftovers of this when we make this amount).

At present I'm prediabetic, working hard to use diet and exercise to ward off meds and full-blown diabetes. So out went so many favored foods. Sugar and dairy are used very sparingly, but this sounds like a good occasional treat, especially with the berries. THANK YOU!

Sorry, I'm not sure I know what an immersion stick blender is??
I guess I'll just try my regular blender. Sounds too good not to try, although it's still too cold around here for frozen desserts.

The other name for it is a hand blender. Here's the Amazon listing for immersion hand blenders - they range in price from around $15 on up. They are really very handy for blending things right in the pot and so on.

Wow, this is out of this world! I just tried it with frozen mango, very little powdered sugar. Can't wait to try it with the berries. Thank you!

Cool, I've been making a variation of this for years as a breakfast/ snack. Mine is a bit humbler though because I use frozen bananas instead of the berries. Basically it was so I could use the bananas that had got too ripe in the fruit bowl. Just peel and break them in half before freezing in a ziplock or plastic container. They are really sweet so you probably don't even need to add extra sugar (although I don't know how bananas are for diabetics - too high carb maybe?). I make it in a food processor though, half bananas might be a bit much for a Bamix.

1.5 banana to a bit more than half a cup of yoghurt. Dash of water if you want to drink it instead of eating as soft serve.

Optional toppings - toasted coconut or LSA (Linseed, sunflour, almond powder from the healthfood store). Adds some nice crunch + protein.

Thanks Maki-sensei for all your recipes, I have so much fun reading this blog :-)

Hey!love this recipe! I've been trying every possible way to make white frozen yogurt with just Greek yogurt, but it doesn't become like the one you showed. It gets much more liquid. Is it because you also put the fruit? Do you have any suggestions on how white frozen yogurt could be done?
Thanks, congrats on your amazing blog!:)

just made this for breakfast, yes breakfast! This morning as a twist on smoothies.
I used fresh peaches, and served it over fresh peaches, yummy indeed!

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