Vanilla Frozen Yogurt
Vanilla Frozen Yogurt
(6)
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| Hands-on time: | |
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| Total time: | Overnight, |
| Yield: | about 1 pint |
Ingredients
- 1 quart plain low-fat yogurt*
- 1/2 cup sugar, superfine Baker's Special sugar preferred
- 2 tablespoons light corn syrup or honey
- 2 to 3 teaspoons vanilla extract, Vanilla Crush preferred
- *Why not start with fruit-flavored or vanilla yogurt? Because we've found these yogurts don't drain as well.
Directions
1) Put the yogurt into a yogurt drainer (e.g., the Wave); or divide it among several paper coffee filters set into a strainer or attached to the top of cups with rubber bands.
2) Put the yogurt in the refrigerator, covered, and let it drain for 24 hours; you'll end up with about 2 cups of thick yogurt.
3) While the yogurt is draining, put the bucket of your electric ice cream maker into the freezer to chill.
4) Combine the drained yogurt with the remaining ingredients.
5) Freeze in your ice cream maker according to the manufacturer's directions.
6) Serve immediately, drizzled with a touch of vanilla extract, if desired. Or store in the freezer briefly before serving. This confection will freeze rock-hard within hours; if you need to make it ahead, be sure to leave time for it to soften before serving, about 15 minutes.
Reviews
- 06/19/2011
- I substituted splenda for the sugar to make this a low carb dessert. However, I did leave in the corn syrup for the mouth feel. This is an excellent mix that never fails.
- 06/18/2011
- This is wonderful! I lined a bowl strainer with white paper towels and poured in Stoneyfield organic lowfat plain yogurt. In 90 minutes, it had drained down to two cups, so I mixed in the rest of the ingredients and put it in the ice cream maker. In less than 10 minutes it was the right texture for adding extras. I used partially frozen mixed fruit, chopped into bite size pieces. Delicious! Next time I'm adding Oreo cookie pieces dried in the oven, DH's favorite addition. I like that it makes a small amount, so it isn't around to tempt us for too long. Will double it when guests are coming. Another winner from KAF.
- 06/13/2011
- This frozen yogurt was terrific! I used my Danvier Wave and had no trouble at all with it, even with my own home made yogurt, which is a bit on the loose side without gelatin added in. This method is a lot better than a cheesecloth bag, even though I have to make a couple of batches over 2 days to have enough for a group. So, my question is this: do I just use the same amount of added ingredients for making ice cream, to make other kinds of frozen yogurt, or are there specific recipes for other flavors of frozen yogurt?
I think this recipe is a fine jumping off point to start trying your own flavors of fro-yo. Checking out books at your local library and other recipes online would be helpful too. ~ MJR @ KAF
- 06/07/2011
- This recipe is wonderful!! I made my own non-fat yogurt, substituted Splenda for the sugar, used regular vanilla and the corn syrup and it is so good. I just can't believe it is non-fat with fake sugar. YUMOLA!
- 06/04/2011
- If you like the tang of yogurt then you will like this recipe. I used Stonyfield French Vanilla and it was great. I made it twice and found the coffee filter method to drain the yogurt a bit cumbersome - had to use too many filters. So, I tried attaching a triple layer of cheese cloth to a large bowl with a rubber band and that worked great. Also, I doubled the recipe - that worked perfect for the standard 1 1/2 qt machine.
05/30/2011- This is an easy recipe that makes a great dessert. I added strawberries near the end of the ice cream maker time and it all came out wonderfully. I wonder how much espresso powder I would need to make coffee frozen yogurt.
Here is a recipe for mocha ice cream that may help guide you in making your yogurt: http://www.kingarthurflour.com/recipes/mocha-madness-ice-cream-recipe ~Amy
