This week has been…
Let’s not talk about this week.
Let’s talk about fro-yo.
I love my little ice cream maker, but I am a bit afraid of what all goes into ice cream (heavy cream, half and half, egg yolks, oh my!) and how that might find its way to my hips. So, I decided to make frozen yogurt.
It could not be easier. It could not be more delicious. It probably couldn’t even be much cheaper!
Vanilla Frozen Yogurt (adapted from 101 Cookbooks)
Delicious, easy, cheap… and did I mention that it fits perfectly into the container the yogurt came in? It’s true. It’s just might be perfect.
1 680g container of full-fat Greek yogurt.*
130 g (or about 2/3 cup) sugar**
1 tsp vanilla
2 tsp vodka (recommended if you don’t plan on eating it all at once***)
Mix together yogurt, sugar, and vanilla. Refrigerate for one hour. Stir in vodka if using. Put mixture into ice cream maker and process according manufacturer’s instructions. Eat fro-yo, or back into the yogurt container and freeze until ready to eat!
5 Points+ per 1/2 cup serving, 6 for 2/3 cup.
*Make sure to take some good-sized bites out of this; otherwise, the fro-yo won’t fit back into that container.
**The result is quite sweet, but totally delicious. I may try scaling back a bit next time.
**I’ve learned some interesting things, people. Like that ice cream “ripens” in the freezer and, while doing so, gets less sweet. Like that fro-yo, because of it’s lower fat content, gets as hard as rock if you leave it in the freezer too long. The vodka combats this. It’s still too hard to super prettily-scoopable, but the consistency is quite good. I may try using another teaspoon next time, but as-is, it’s really good.