Rather than let waist line take a nose dive and subject myself to moo-moos and cover ups on the beach this summer, I decided to try my hand at making my own healthy frozen yogurt. Also since I don't have the ready cash to be purchasing an ice cream maker, I decided to give it a go the old fashioned way. Also by making frozen yogurt at home, you basically have carte blanche (essentially a blank slate) to work with and can create your very own flavor pairings.
The key to making sure the frozen yogurt stays healthy and maintains all the healthy bacteria and nutrients is to make sure that you never let the yogurt get below room temperature (that kills the bacteria), and also try not to blend the yogurt in the mixer too much because it breaks up the yogurt making it into a soupy mess.
Below are three recipes I tried out this weekend, feel free to use these or make your own and enjoy!
Coconut Pomegranate Frozen Yogurt
Ingredients:
1 1/2 cups almond milk *You can use any type of milk you want for this
1/3 cup evaporated milk
2 tbsp agave nectar *You can use any sort of sugar or artificial sweetener you want, honey also works well
1 1/2 tsp coconut extract
2 egg whites
2 cups strained, plain or vanilla greek yogurt *I used 2 individual sized tubs of Chobani plain, non fat Greek yogurt with pomegranate seeds at the bottom.
Coconut Shavings (optional)
In a medium sauce pan heat milk over medium high heat. Stir in the rest of the ingredients (except for the egg whites and greek yogurt) until smooth. Heat on medium heat for about 10 minutes constantly stirring to ensure that a filmy residue does not form on top. Remove from the heat and let cool to room temperature
In a separate bowl beat (with an egg beater or electric blender) the egg whites until frothy and cream like in color and consistency. Combine the egg whites with the room temperature milk mixture (Be sure the milk mixture is sufficiently cool otherwise the eggs will get cooked). This will make up the base custard mixture necessary for creamy frozen yogurt.
In a blender, or with an electric mixer, blend together the Greek yogurt and the room temperature custard mixture. Mix in with a spatula fresh pomegranate seeds (optional) and coconut shavings (optional). Taste for flavor or sweetness and add sugar/splenda or coconut extract if need be.
Pour the yogurt mixture into a pre-chilled shallow glass baking dish (If you have an ice cream machine this is the point you would put it in there and follow the machine instructions). Every 20-25 min blend the yogurt mixture with a whisk or electric mixer (on slowest mode) to break up the ice crystals (this ensures a creamier frozen yogurt). Continue doing this for about 2.5 hours until the frozen yogurt is a thick creamy consistency.
Nutrition Facts: Recipe makes about 4 cups. Serving size is 1/2 cup
grams: 107; calories: 75; fat: 1g; saturated fat: .5g; protein: 5g; carbs: 11g; sodium: 75 mg; fiber: 0g; sugar: 10g
Hazelnut Raspberry with Chocolate Chips Frozen Yogurt
Ingredients:
1 cup almond milk
1/4 cup evaporated milk
2 tbsp Agave nectar
2 tsp Hazelnut extract
Pinch of cocoa powder (for color and to enhance the hazelnut flavor)
2 egg whites
1 cup frozen raspberries
1 cup dark chocolate chips *I used Ghirardelli 60% cocoa chocolate chips
1 1/2 cups plain or vanilla, strained, non fat Greek Yogurt
To create the custard base, combine almond milk, evaporated milk, agave nectar, hazelnut extract and cocoa powder and heat over medium-high heat in a saucepan until smooth and creamy. Continually stir with a whisk to prevent filmy coat from forming on the top. Remove from heat and let cool until room temperature.
In a separate bowl, beat with an electric mixer the egg whites until frothy and light with the color and consistency of milk. Add the egg whites to the room temperature milk mixture.
In the blender, blend the frozen raspberries and chocolate chips.
Add the Greek yogurt and blend in the custard mixture until smooth. Transfer to a chilled glass baking dish (or place into ice cream machine and follow machine instructions). Place in the freezer, removing it every 20-25 min to blend the mixture and break up the ice crystals forming. Continue the process for about 2.5 hours until it is a thick and creamy consistency.
Nutrition Facts: Makes about 4 cups. Serving size is 1/2 cup
grams: 131; calories: 129; fat: 4g; saturated fat: 2g; protein: 6g; carbs: 19g; sodium: 59.5 mg; fiber: 2g; sugar: 16g
Vanilla Mint with blueberries Frozen Yogurt
Ingredients:
1 cup almond milk
1/4 cup evaporated milk
2 tbsp Agave nectar
1 1/2 tsp vanilla extract
1 tsp peppermint extract
2 egg whites
1 cup frozen blueberries
A few sprigs of fresh mint leaves (optional)
1 1/4 cup plain or vanilla, strained non fat Greek yogurt
Create the custard mixture as directed above using the milks, nectar, and vanilla and peppermint extracts.
In a separate bowl beat the egg whites as described about and add to the milk mixture once it has cooled to room temperature.
In the blender, blend slightly the frozen blueberries and the mine leaves.
Add in the yogurt and blend in the custard mixture. Pour into a chilled glass baking dish (or ice cream machine) and follow the freezing process described above.
Add in the yogurt and blend in the custard mixture. Pour into a chilled glass baking dish (or ice cream machine) and follow the freezing process described above.Nutrition Facts: Makes about 4 cups. Serving size is 1/2 cup
grams: 116; calories: 66; fat: 1g; saturated fat: 0g; protein: 5g; carbs: 9g; sodium: 48 mg; fiber: .5g; sugar: 8g
There literally hundreds of flavors you can make when you make frozen yogurt at home. I personally love the three flavors I created above (the Coconut Pomegranate is my favorite though). Here is what the end result looked like. Enjoy!
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