Tart 'n' Tangy Fro-Yo
32 oz. plain nonfat yogurt
3/4 cup sugar
1. In a medium bowl, whisk together yogurt and sugar until sugar dissolves.
2. Spoon mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer yogurt to a container and freeze until firm, about 2 hours.
Can be made up to 1 week ahead. Let soften at room temperature about 45 minutes before scooping.
Makes 4 3/4 cups. 121 calories per 1/2 cup serving.
Variations:
Luscious Lemon Fro-Yo
Substitute 2/3 cup lemon curd for the sugar in step 1 or Tart Fro-Yo.
Toppings:
Strawberries
Raspberries
Toasted coconut
Shaved chocolate
We made this Fro-Yo last night for dessert. Love it that there are only 2 ingredients and it is yummy!
Recipe from Sunset Magazine, June 2009.
32 oz. plain nonfat yogurt
3/4 cup sugar
1. In a medium bowl, whisk together yogurt and sugar until sugar dissolves.
2. Spoon mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer yogurt to a container and freeze until firm, about 2 hours.
Can be made up to 1 week ahead. Let soften at room temperature about 45 minutes before scooping.
Makes 4 3/4 cups. 121 calories per 1/2 cup serving.
Variations:
Luscious Lemon Fro-Yo
Substitute 2/3 cup lemon curd for the sugar in step 1 or Tart Fro-Yo.
Toppings:
Strawberries
Raspberries
Toasted coconut
Shaved chocolate
We made this Fro-Yo last night for dessert. Love it that there are only 2 ingredients and it is yummy!
Recipe from Sunset Magazine, June 2009.
