Frozen Yogurt (Xpost Response from Main Board)

Hi All,

An OH member on the main board asked about freezing Greek Yogurt .  I responded with a few recipes and am copying my message here in case anyone is interested in trying these (not my original recipes, but still good!)

"It's all good!   Freezing does not affect the live cultures or natural benefits of the yogurt.  The cultures go dormant, but become active again when heated (in the mouth and stomach).  These are a few of the basic recipes, very yummy.  The higher the fat content of the yogurt, unfortunately, the better the taste and texture.  But using the 2% isn't bad once you get used to it.  Enjoy!"

Frozen Key Lime Yogurt
4 cups plain Greek style 2% yogurt*
3/4 cup granulated Splenda or Splenda Sugar Mix
zest of 2 key limes
1 tablespoon key lime juice

Mix together all of the ingredients until the Splenda dissolves. Pour into a ice cream maker and churn until thick, about 30 minutes. Freeze in a freeze safer container or serve immediately for a more "soft serve" style treat

Vanilla Frozen Yogurt Recipe
3 cups Greek-style yogurt
2/3+ cup Splenda
1 tsp vanilla extract or Sugar Free Torani Syrup, flavor of choice

Mix together the yogurt, Splenda, and vanilla (if using). Stir until the Splenda is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions.

Fresh Strawberry Frozen Yogurt
1 1/3 cups fresh strawberries
2/3 cup Splenda
2 1/2 cups Greek-style yogurt
1/2 tsp cream of tartar
2 large egg whites, room temperature

Clean berries and trim off tops. In the bowl of a food processor, puree strawberries, and Splenda until mixture is very smooth.
In a large bowl, whisk berry mixture into Greek yogurt (you may strain plain yogurt for about 5 minutes with a fine sieve or cheesecloth if you cannot find Greek yogurt in your area to achieve a similar consistency).
In a medium bowl, beat egg whites and cream of tartar until eggs reach soft peaks. Fold into strawberry yogurt mixture. Pour everything into an ice cream maker and mix according to manufacturers’ directions. When yogurt has set up, you can serve it immediately or store it in a freezer-safe container, if you are not going to eat it right away.

Serves 6-8

BLESS YOUR HEART!!!!  I have been in a funk the last few days, and have really wanted some ice cream,  I have tried the protein ice cream and cannot get past the protein taste.  Thank God for your recipes and I cannot wait to try them out.

You're most welcome!

I feel your pain on the protein powder ice creams...just not the same.  I did, however, purchase a container of egg protein powder and that makes the ice cream more "creamy" with less of the BLECH taste of the usual ones.

Will the recipes work with the 0% greek yogurt, or does it have to be the 2%

This sounds good.  I haven't had much luck with the consistency of the protein icecreams and have been looking for something else.

Hopefully this will be the trick!

Thanks

Scott