Frozen yogurt as a dessert has always disappointed me. Chain frozen yogurt shops are way too expensive and the frozen yogurt usually tastes like tart ice cream. It’s time for the Alchemist to step into the world of healthy frozen treats.
I typically avoid frozen yogurt from stores because I have no idea what is in it. Generally, frozen yogurts are purchased as powders and mixed with liquid in soft-serve machines to produce what comes out of the machine. In stores, it is sold more as a substitute for ice cream than an actual health option.
For this reason, I decided to make my own frozen yogurt. Frozen yogurt and ice cream are almost the same thing, so the process of making them is the same. The major difference is that frozen yogurt’s primary ingredient is milk and ice cream’s major ingredient is cream. This accounts for the differences in fat content.
It is important to remember the basics about ice cream before delving into frozen yogurt making. In its frozen state, ice cream is 50% air, 30% ice, 15% sugar matrix, and 5% fat. The fat is important because fat globules partially coat the air bubbles, which stabilizes the volume and amount of air. Frozen yogurt does not contain the same proportions of components, but it does contain the same components as ice cream. For this reason, it is important to have some fat present in the frozen yogurt. I used a lowfat plain yogurt because I prefer the taste and texture and it allows for the frozen yogurt to take on more volume.
Blueberries are the main ingredient in this frozen yogurt, so most of the flavor and sweetness are directly attributed to the blueberries. In addition, the blueberries contribute an abundance of vitamins, some proteins, and a lot of fiber.
4 cups blueberries
1/2 cup sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ cup of red wine
2 tsp of vanilla extract
1 1/2 cup plain low-fat yogurt
- Place ice cream freezing bowl in the freezer for at least 24 hours.
- Macerate the blueberries by placing the blueberries in a bowl and covering with sugar, lemon zest, lemon juice, and red wine. Place this bowl at room temp for at least one hour.
- Place the macerated blueberries in a blender with the vanilla extract then blend until smooth. (At this point you can strain the mixture to remove seeds and skin, although the skin does contain many beneficial nutrients and fiber. The choice is yours).
- Blend the blueberry juice with the yogurt until smooth
- Put the blender in the refrigerator to chill for an hour. (The blueberry mixture will gel after it cools because of the large quantity of pectin. Just stir with a spoon before inserting in ice cream freezer.)
- Follow the instructions on your ice cream freezer to make the yogurt. Stop the churning once the yogurt riches proper volume/ thickness.
- At this point, you can eat it or place in the freezer for an hour to harden.
- Freeze leftovers in an air tight container.
Makes 6-8 servings