Where do you stand when it comes to frozen yogurt vs ice cream? I’m strongly on the side of Team Fro-Yo. It’s low in fat, full in fibre, wonderfully creamy (as long as it’s made right) and has that awesome tang that you only ever get with frozen yogurt. The only downside to homemade frozen yogurt is that it can end up really icy and more like frozen water – not frozen yogurt.
Thankfully, I’ve worked out a way to circumvent that problem every time. That’s right, people – every single time! My trick? I actually adapted it from what I learned in India about how locals use yogurt in their desserts. Indians use natural yogurt in a lot of their savoury meals and sweet treats. And whilst natural yogurt is a-okay to stir into curries, it’s simply not thick or creamy enough to use in desserts. So you know what they do? They spread it out on a tea towel.
That’s right. Take a clean tea towel, lie it out on your work top and spread the natural yogurt all over the towel. Leave it for about 30 minutes and all the excess water will have been absorbed by the tea towel, leaving you with a thick and creamy Greek yogurt-like texture perfect for using in a frozen yogurt recipe. Who knew, right?
This frozen yogurt recipe has been adapted from my Skinny Easy Tiramisu recipe, which is probably my favourite skinny dessert/pudding-like recipe out there. But since it’s summer, I thought I’d adapt the recipe and turn it into a cool, frozen treat perfect for enjoying on a hot day.
One of the biggest debates when it comes to this type of dessert is, is frozen yogurt healthy? Shape Magazine covered five myths about frozen yogurt that might help you make up your mind. But personally, I think that if you learn how to make frozen yogurt at home, you can be in total control of which ingredients and in what quantities you put in and therefore how nutritious it is.
So, back to the first question. Which team are you on? Team Fro-Yo (yay!) or Team Ice Cream (boo!)?
- 1 cup natural fat-free yogurt
- 1 tablespoon cocoa powder
- 2 tablespoons brown sugar
- tablespoon optional: 1 Kahlua
- 1/2 teaspoon instant coffee
- 1 teaspoon water
- dark chocolate chips for topping
- Lie a clean tea towel out on the counter and spread the natural yogurt over it. Leave for 30 minutes, until all the excess liquid has been absorbed.
- After 30 minutes, scrape the yogurt off a tea towel into a bowl. Stir in the cocoa powder, brown sugar and Kahlua, if using.
- In a tiny egg cup-size bowl, stir the instant coffee into the water until it dissolves. Stir this into the yogurt until totally combined.
- Place the yoghurt inside a sealed container and leave in the freezer for at least 8 hours to set. If you remember, stir the yogurt every hour to ensure ultra-creaminess.
- Remove the frozen yogurt from the freezer 30 minutes before ready to serve to allow to soften up. Scoop into bowls and top with dark chocolate chips before serving.
This recipe doesn't use an ice cream maker. But if you would like to use yours, after step 3, place the frozen yogurt mixture into the ice cream maker and leave to churn for 30 minutes before you place it in the freezer.
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