alive logo

Cherry Frozen Yogourt


    Cherry Frozen Yogourt

    Most store-bought frozen yogourt is loaded with added sugars, artificial flavours, and other undesirables. Thankfully, homemade creamy fro-yo sans ice cream maker is far from a high-flying kitchen feat. Simply blend together tangy Greek yogourt with any sweet seasonal fruit, place in the freezer, and mix regularly to prevent ice crystals from forming. A perfect way to beat the summer heat. Chopped nuts provide nice textural contrast.


    Extra credit

    Cherries are a good source of vitamin C, which may help reduce the risk of hypertension, according to a recent American Journal of Clinical Nutrition study.

    2 cups (500 mL) plain 2% Greek yogourt, divided
    1 1/2 cups (350 mL) sweet cherries, pitted
    2 Tbsp (30 mL) honey
    1 tsp (5 mL) almond extract
    1 tsp (5 mL) lemon zest
    1/3 cup (80 mL) chopped unsalted pistachios (optional)

    No cherry pitter? Press the narrow end of a chopstick into the stem side of a cherry to push the pit out the other side.

    Place 1 cup (250 mL) yogourt, cherries, honey, almond extract, and lemon zest in blender or food processor container, and blend until smooth. In large bowl, stir remaining yogourt into mixture.

    Pour mixture into flat airtight container and freeze for about 45 minutes.

    Remove container from freezer, remove cover, and, using whisk or fork, stir in icy bits from edges and mix with softer centre until smooth. Place in freezer for another 30 minutes, covered. Repeat this process every 30 minutes for up to 2 hours until completely creamy and soft. Make sure to whip until smooth each time before putting container back into freezer. (It’s a good idea to set a timer so you don’t forget and let the mixture freeze solid.)

    Serve topped with pistachios, if using.

    If not serving right away, store mixture in airtight container in freezer. When ready to serve, let frozen yogourt sit at room temperature in serving bowls for a few minutes and then stir until creamy again.

    Serves 6.

    Each serving contains: 133 calories; 8 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 0 mg sodium

    source: "The Big Chill", alive #358, August 2012


    Cherry Frozen Yogourt




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.