africa (53) art (70) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (346) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (591) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (304) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Thursday, August 20, 2015

Froyo

I've had some extra yogurt laying around lately so did some experimenting with frozen yogurt. This seems to be a good place to start. The basic proportions are: 1Q yogurt, 1 c sugar, pinch salt; a little booze 1-2 T helps it freeze less hard so is good. You treat yogurt as a liquid, the gel property of yogurt disappears with freezing, so if you do 2c yogurt + 2 c fruit juice it's the same amount of sugar. Maple frozen yogurt is 1Q yogurt, 3/4 c maple syrup, pinch salt. I liked it, but think I made it in the wrong season. Plus I made the mango one below and that is freaking awesome. Here are five fruit recipes, the three most interesting ones to me are mango (2c pulpy mango juice, 2c yogurt, 1c brown sugar, salt, zest/juice 2 limes, rum), orange creamsicle (Laura H made, delish, 1/2 c brown sugar instead of 3/4c white, 2T triple sec), and blackberry. If you don't have an icecream maker a pyrex pan and a fork to stir works, though pyrex + a stick blender is much better.
 mango

 maple

No comments:

Post a Comment