Tuesday, January 13, 2009

Homemade Spoon Me, Pinkberry, Red Mango, Frogurt, Etc.

You've got to try this!



Here's what you need...

2 cups plain low-fat or fat free yogurt - Strained (The low-fat yogurt makes really thick frozen yogurt. The fat free makes it more like Spoon Me.)
1/2 cup sugar (If you are trying to cut the calories, like Spoon Me, you can use Splenda)
1/4 -1/2 teaspoon of Vanilla (optional)
Variety of fruits for garnish

Here's what you do:

*Strain the yogurt. To get two cups of strained yogurt, you will need a 32 oz. container of plain yogurt. To strain the yogurt, you will need a couple of paper towels, a mesh strainer and a BIG bowl. Make sure your bowl is big enough that you will have an inch or two for the water to drain. Layer one paper towel on top of the other and put them in the mesh strainer. Put your strainer over the large bowl. Pour the yogurt into the paper towels. Put in the fridge. Allow to drain for 4-6 hours.



*Remove yogurt from fridge and put in a new bowl. Be careful to not get any paper from the paper towels in the yogurt. I just pick up the paper towels and turn them over and the yogurt just peels off. Then, stir in sugar or Splenda until the sugar or Splenda is dissolved (2-4 minutes). Add vanilla, if you would like. Refrigerate for another hour.

*Put yogurt mixture in the ice cream maker and mix according to manufacturers directions. I use a Cuisinart ice cream maker with the freezer bowls (not salt or ice-yea!). I put it in the ice cream maker for about 15 minutes and it was ready! I love the Cuisinart because it has a "soft serve" consistency to the ice cream or frozen yogurt when it's done.

*Put in serving dish and garnish with tons of fresh fruit! Some suggestions are: kiwi, raspberry, blackberry, blueberries, bananas, mango, peach, granola, pomegranate seeds, pineapple.

*Another fun idea would be to mix in some kind of juice, like pomegranate juice, in the frozen yogurt for a flavored yogurt.

*This can be stored in the freezer. Take it out about 10 minutes before you plan on serving it!

Recipe from the kitchen of Cuzin #2.

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