I’m a dairy fool. I easily get my three (or more) servings of calcium-containing foods daily, whether it’s in the form of milk, cheese, yogurt, tofu, etc. A daily power-snack for me would be some plain yogurt, a sprinkle of walnuts or almonds, and a little drizzle of honey on top. And oh, let’s not forget. Ever heard of Yogurtland, Red Mango, Pink Berry, Cherry on Top, etc? I love the concept of self-serving your own flavors of frozen yogurt – some of my faves like tart (plain), taro, and coconut float my boat.
So this week, with an abundance of fruit and yogurt in my fridge, I set my ice cream bowl in the freezer overnight, and the next day mixed up this beautiful, creamy, and deliciously tart, not-too-sweet frozen yogurt. I suggest that you make this for a few peeps the day of, because truly, the texture is best once out of the ice cream maker and just frozen for a little bit (maybe 30 minutes, I would suggest) to firm up before serving. Let me just say, that THIS.WAS.SO.GOOD. I even caught myself thinking, “Wait, is this for dessert or what?”
Alright, let’s justify. The calcium in yogurt may help prevent conditions such as osteoporosis and high blood pressure. Yogurt is also a probiotic, which is a food that contains friendly bacteria that work its magic in your gut. Read the label, and look for live active cultures such as L. bulgaricus, bifidobacterium, L. casei, and L. acidophilus. Such good guys these are. With so many friendly bacteria in yogurt, you may be able to settle many digestive problems like lactose intolerance, constipation, diarrhea, and enhance your immune system. It definitely doesn’t hurt when you stir in some superfoods like strawberries and blackberries into the mix. Dark berries like these add some powerful phytochemicals, antioxidants, and vitamin C (which acts as an antioxidant), which fight free radicals and protect against cell damage that can cause skin aging, cancer, heart disease, and age-related macular degeneration. So for me, this frozen yogurt is definitely a healthy treat, dessert or snack!
Fresh Berry Frozen Yogurt
serves about 6
1 cup blackberries (you can also use frozen berries as long as they’re thawed out)
1 cup strawberries, halved
4 6-oz containers plain, lowfat yogurt
1 Tbsp lemon juice
1/4 cup + 1 Tbsp granulated sugar
1. Place a couple of coffee filters into a metal strainer and place over a bowl. Pour the yogurt over the coffee filters and set in the refrigerator for about 30 minutes, until some of the liquid from the yogurt has drained off. Discard any residual liquid. (I do this to get rid of as much residual liquid as I can, so that there’s not too many ice crystals that freeze when we finally put this yummy concoction into the ice cream maker).
2. Place the blackberries and strawberries into a food processor, and pulse for about 7 seconds. You’ll still want a few chunks of berry in there.
3. Scrape the thickened yogurt away from the coffee filters, and place the yogurt into a medium bowl. Add the berry puree, lemon juice, and sugar. Mis until ingredients are combined, then place it into your ice cream maker bowl. Follow the directions on your ice cream making machine, and run it for about 20-25 minutes, until the frozen yogurt is to your desired consistency. Place it in the freezer for about 30 minutes before serving.