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Clean Eating Vanilla Frozen Yogurt Recipe

Posted Jan 16 2013 8:34pm

Happy Wednesday!  Hope you all are having a great week.  To my surprise, we are supposed to get snow tomorrow in GA.  Of course the grocery store was packed today with people stocking up with supplies.  I think that’s funny, just because I’m from New York State and it snows there maybe 9 months out of the year, LOL. ;)

This week I changed up the blog a bit.  I changed the pictures, added my Amazon.com store, and reinstated my associate accounts.  It had been a really long time since I made any changes, and I am enjoying them.  I hope you all like them just as much.

This week I cooked some different recipes, some of which turned out, some of which didn’t, and some that were saved from major catastrophes. The vanilla frozen yogurt recipe was one that I saved from total catastrophe.

Fit and Clean Frozen Vanilla Yogurt 

Ingredients

1 and 2/3 cups milk (I used whole organic milk, but any fat % will work)

1 cup granulated sugar (I used organic)

4 cups fat free yogurt (I used homemade, which wasn’t fat free)

1/4 cup heavy cream

2 tablespoons pure vanilla extract

Frozen vanilla yogurt ingredients

Frozen vanilla yogurt ingredients

Directions

In a mixing bowl, use a hand mixer to combine the milk and sugar, then add the yogurt, heavy cream and vanilla and stir.

If using a ice cream maker: turn the machine on, pour mixture into the frozen bowl and mix until thick.

If you don’t have an ice cream maker: Pour into a container ( it needs to be large enought  that you can easily scoop from it and can be put in the freezer) freeze.  Take out of freezer an hour before serving…will have the consistency of a Wendy’s Frosty.

Frozen Vanilla Yogurt

Frozen Vanilla Yogurt

Sophia didn’t like it (picky child!) but Sean and Aidan did so I consider this near catastrophe a complete success!  Sean and Aidan had some that I managed to scrape out (I had no idea that it would be so solid) over fruit salad that I made a couple of days ago.

Fruit Salad

Fruit Salad

I wanted to show you how my second batch of yogurt turned out.  Making yogurt was a learning process, but good thing I learned quickly!  The first batch was runny and lumpy.  It turns out that I didn’t ferment it long enough (10 hours instead of 6) and I didn’t let it cool long enough in the machine.

It turned out thick and wonderful…just like a Greek yogurt that you would buy at the store.

Homemade Greek yogurt

Homemade Greek yogurt

When I was on Facebook the other day, I saw this great little recipe that I wanted to make.  My boys are big fans of eggs and bacon.  6:30 AM comes awful early, though, and there isn’t enough time for me to make eggs in the morning.  This is the picture that I saw on Facebook which looked awesome:  (I baked them at 350* for 20 minutes, but honestly I could have used a little less time.)

Egg cups

Egg cups

OK, so I went about making mine – my chickens have finally started some sporadic laying so I have fresh eggs…

I put the bacon and then the egg in muffin pans that I sprayed with organic canola oil:

Homemade Egg cups

Homemade Egg cups

I only had 4 slices of bacon (and they were pre-cooked) so I made a muffin pan of just egg too.

Muffin pan eggs

Muffin pan eggs

So let’s see…my egg cups didn’t exactly look as good as the ones in the original picture. ;)

Fit and Clean egg cups

Fit and Clean egg cups

Getting these out of the pans was easy enough, but they weren’t pretty, lol.

A bunch of egg cups

A bunch of egg cups

It kind of makes me laugh…the differences in egg cups, hahaha!

Bacon and egg cups

Bacon and egg cups

What I learned from making these egg cups: as much as I sprayed the pans, even though the pans were non-stick also, egg sticks. It was a pain to get the egg off.  I think it would work better in paper muffin cups and then baking them in the oven.  I haven’t tried it though but it seems like a better idea. I would only bake them for 15 minutes, too.

I’m going to sign off for now, I’m currently studying for my Sports Nutrition certification.  I’m really looking forward to this! I think having this will complement my Personal Trainer Certification and maybe open up some additional employment doors.

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