Saturday, July 12, 2014

Yummy Sugar Free Tart Frozen Yogurt

I fell in love with tart frozen yogurt many years ago when I had my first bite of tart gelato in Italy.  This is not exactly gelato, but it is extremely tasty.  Since I'm watching my sugar intake I took a recipe I found online and modified it.  The following recipe is the original, and includes my modifications just in case you prefer not to use sugar substitute.
Tangy and creamy Tart Frozen Yogurt 
    8 ounces (1 cup) 2% plain greek yogurt
    8 ounces (1 cup) nonfat vanilla greek yogurt
    5 3/8 ounces (5/8 cup) lowfat buttermilk
    4 1/8 ounces (1/2 cup) heavy cream
    2 5/8 ounces (3/8 cup) granulated sugar
    1 tablespoon vodka
    1/2 teaspoon vanilla extract
    pinch of salt
1. Combine all ingredients in a large bowl and stir together until smooth. Cover and refrigerate for 30 minutes.*
2. Churn in an ice-cream maker according to manufacturer's instructions. Once done churning, transfer to an airtight container with a layer of plastic wrap placed directly on top of the frozen yogurt, under the lid of the container.
Take frozen yogurt out of freezer 10-20 minutes before serving, allowing it to soften at room temperature until scoopable. Makes about 1 quart
My modifications:
*I added 1 tsp vanilla to 16 oz plain whole milk yogurt.  Beware of "low fat" yogurt if your concern in sugar, as the low fat varieties that are flavored have more carbohydrates.
*buttermilk was made from adding 1 T lemon juice to milk and allowed to stand for 5 minutes.
*sugar was substituted with same amount of combo (erythritol, stevia, splenda).  I need to 
mention that, if I were strictly using stevia or Splenda, I would reduce the amount as I find it quite a lot sweeter in amounts equal to sugar.  Erythritol is my favorite:  more closely resembles sugar and about 70% as sweet as sugar.  Hard to find in stores, but you can get it on amazon.  Link here.

(for the 2nd batch I bought some at the grocery store!)

Why vodka?  At first, I thought it was to help keep the frozen yogurt a bit softer.
I am not convinced it matters.

Sugar substitute added.

This is a Cuisinart ice cream maker.  I have had the base in the freezer for several hours 
prior to adding the ice cream ingredients.

The ice cream maker ran for 20 minutes...
After it finished blending I put the frozen yogurt (still in the blending base) back in the freezer for an hour before serving.
Here is my first batch!  Yum!

I served it with slices of a fresh peach.

In the second batch I mashed about 1/4 cup fresh blackberries and used the zest of a Meyer lemon and about 2 tablespoon of the juice, added right at the end of the blending.

This, too, is absolutely delicious.  It still has that tart yogurt taste, but the fruit and zest 
give it a little "zing"!

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