Per Serving: $0.59
IT IS SO HOT. I broke like six sweats yesterday. This is a strange post, I’m sure, because it isn’t hot anywhere else. My friend in Chicago says it’s 50 degrees there and everyone’s like WOO-HOO SUMMER. Here, we’re looking at 85 degrees, possibly 90 or higher in the next couple of days. On the coast. What.The.Heck.
I guess I always prefer too-hot over too-cold, but when you’re dripping in sweat after 35 seconds simply standing outside, it’s less than ideal. And then you walk past an ice cream shop advertising chocolate cones and you must run away. Which leads to more sweating.
Well that fun little trip certainly gave me some inspiration for a frozen concoction, but the only sweets on this blog are chocolate-based so I thought I’d diversify. I’ve never actually been a huge fan of frozen yogurt. My roommates would make trips to get this icy concoction once a week and I was always looking for ways to make it taste like chocolate ice cream instead. Frozen yogurt is so tart that you have to load it up with fruit, granola, and sugary sauces just to make it taste good, and then it’s basically just as bad for you as ice cream. We’d all really prefer ice cream, right?
On the flip side, I’m a huge fan of yogurt. I can eat full-fat greek yogurt by the tubful, and if it is topped with the perfect organic blueberries I’ve been getting in my CSA box, I’m a happy girl. Yes, I like sweet fresh raspberries mixed into creamy yogurt. Sure, toss a dollop of full-fat yogurt in my green smoothie and I’m INTO IT. Frozen yogurt from a machine? Eh. So where’s the disconnect? I think it’s in the fat content.
Most frozen yogurt places try to make their treat seem “healthier” so they offer you no-fat, low-fat and 2% FROYO. And then it gets loaded up with sugar to make up for the lack of fat. DUMB.
My solution: this awesome at-home frozen yogurt. It’s really simple, as long as you have a little space in your freezer for a metal bowl or pot. And you only need two ingredients!
I’m really beginning to embrace frozen yogurt.
- 2 cups frozen mango (loosely packed, probably less if fresh) ~12 ounces
- 3/4 cup full-fat greek yogurt ~8 ounces
- Blend together all ingredients. You can nuke the mangoes for 30-60 seconds in the microwave to partially thaw them.
- Scrape mixture into a quart-sized freezer bag and seal.Freezing Yogurt
- Place in a metal bowl in the freezer. (Optional: cover with a salted ice bath to speed up the process, but you might want to double bag your yogurt to keep the salt and water out.)
- After 1 hour, remove bag from freezer and shake around, breaking up any ice crystals that have formed. Return to freezer for 30 minutes, and repeat until the desired consistency is reached! Then eat it and be happy. For less than $2.50 for FOUR people! Take that, you trendy FroYo places! This is what it looks like after about 2 hours: 2 Hours
- Notes: If you leave it overnight in the freezer, it will become rock-hard. Let it thaw a bit on the counter for 15-30 minutes, or at least until you can squash it around with your hands. (This is why I like the bag method!)
- Category: Dessert