Ok, I admit it, so I stole this idea from David Lebovitz-you can read all about it on Heidi's blog. Incidentally, for the worlds easiest chocolate ice cream, go here. But really folks, this has got to be the EASIEST frozen dessert ever! Here's how it happened: My boyfriend hates regular, unsweetened, unflavoured yogurt (like the kind I make and eat everyday). So he buys Dannon all natural low fat vanilla yogurt, which has vanilla flavour and sugar in it, and eats that for breakfast instead. It is way too sweet for me, plus I like the plain ol' yogurt tang, so I stick to my homemade stuff.
However, when we returned from a week out of the city, Jose discovered that he had forgotten an unopened quart of vanilla yogurt in the fridge. It was now past its expiration date and he refused to even open it, swearing that it must be bad by now and that I could have it. Intrepid adventurer that I am, I checked it out immediately. Despite the Nov 13 expiry date, the yogurt, still sealed under its foil seal, was in perfect condition. I had no intention of eating such sugary contents on my breakfast cereal, so another idea came to mind. It was then that I invented (drum roll please):
The World's Easiest Vanilla Frozen Yogurt (Ever!)
This frozen yogurt has the same calorie content as the unfrozen stuff: 200 calories per cup, with 33 grams sugar, which is why I didn't need to add any.
I didn't think that the vanilla flavour of the yogurt was pronounced enough, so I grabbed a bottle of pure vanilla extract and dumped about 1 tsp of the stuff onto the yogurt, still in its container. Then I stirred everything around until smooth and scraped it into my ice cream maker. Thats all there is to it. 20 minutes later I had some absolutely delicious Vanilla Frozen Yogurt. The next day I decided to try it out with some strawberry sauce. It was fantastic!
Strawberry Topping
The recipe makes enough for one huge or two medium strawberry sundaes and packs a total 105 calories.
1 cup frozen organic strawberries
1 tsp sugar
Procedure:
Place strawberries and sugar in a saucepan over medium low heat. Cook until the mixture thickens slightly. Cool and pour over ice cream. Enjoy and thumb your nose at winter (who says its not ice cream making weather?!)
Labels: Desserts, Ice Cream
