Wednesday, March 3, 2010

Frozen Greek Yogurt

Greek yogurt is the latest craze to happen to yogurt since fruit-on-the-bottom. It's not for the faint of heart. It's not sweetened up like American yogurts. It's tangy, but thick and luscious. What better base to use to make real frozen yogurt?

Frozen Greek Yogurt
Adapted from Gourmet Magazine. Yields 1 quart.

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt
2 cup Greek yogurt (2% fat)
1 cup buttermilk
5 tsp lemon juice

Warm the first four ingredients in a small saucepan over low heat, stirring, until sugar has dissolved. Transfer to a large bowl to cool to room temperature, stirring occasionally (or else a film will form on top).

Whisk in remaining ingredients and chill in the refrigerator until very cold, at least 3 hours.

Freeze yogurt in ice cream maker according to manufacturer's instructions. Transfer to airtight container and put in freezer to firm up.

When serving, top with your choice of toppings. I used passionfruit and blackberries, but honey, strawberry jam, chocolate chips, sprinkles, etc. all would work just as well.

Frozen yogurt, like yogurt, has seen a new wave of innovation. All of a sudden, shops are appearing that are not serving frozen yogurt the ice cream substitute, but rather they are serving yogurt-based ice cream. I don't know how we ever lived on icy and flavorless frozen yogurt before this new creation came on the scene. Now you can make your own at home and enjoy the creamy tang. This version is a little sweeter than just straight yogurt, so even those who have not taken to Greek yogurt will enjoy this frozen treat. And if you don't, just douse it in chocolate sauce and still feel proud that you are getting a healthy(er) serving of dairy.

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