5 Ingredients or Less: Frozen Yogurt by Dana Angelo White in 5-Ingredient Recipes, August 10, 2010
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Tart yogurt shops like Pinkberry and Red Mango are in fashion this summer, but you won’t believe how easy it is to make your own in-style fro yo. Try our recipe for a seasonal favorite — smooth and silky peaches and cream.
Peaches & Cream Frozen Yogurt
Makes: 3 cups
5 medium peaches, peeled and diced
1/2 cup vanilla sugar
1 1/2 cups reduced-fat (2 percent) Greek yogurt
1/2 cup low-fat plain yogurt
It’s the height of peach season so take advantage of it while you can. You can also use frozen peaches or other seasonal fruit.
To peel fresh peaches, cut a small, shallow “x” mark onto the bottom of each piece of fruit. Drop peaches into a pot of boiling water for 30 seconds. Remove and place directly into a bowl of ice water (this will loosen the skin). Using a paring knife, peel skin away, remove pit, then dice.
I keep a container of vanilla sugar in the pantry – an idea I picked up from Ina Garten. To make your own, split a vanilla bean, scrape out the seeds and toss it all (seeds and pod) into an airtight container of granulated sugar (use one vanilla bean for every 2 cups of sugar). The vanilla infuses the sugar with flavor and you’ll see tiny specs of vanilla distributed throughout. Use it place of regular sugar for making whipped cream, baked goods, or to sprinkle in coffee or tea.
Reduced Fat Greek Yogurt and Lowfat Plain Yogurt
Thick and creamy Greek yogurt is high in protein, calcium, and probiotics for a healthy digestive system – and don’t worry, freezing doesn’t stop those healthy bacteria from doing their job. Greek yogurt is almost too thick for making frozen yogurt. Adding a half-cup of regular plain yogurt (which contains more water) helps to thin it out just enough.
What’s your favorite brand of Greek yogurt? See how the most popular ones rated in our recent taste test.
In a small saucepan, combine diced peaches and sugar. Bring to a simmer over medium heat and cook for 15 minutes until thickened – set aside to cool completely. In a large bowl, whisk yogurts and transfer to an ice cream maker. Mix according to the manufacturer’s suggestions, until thick and frosty (about 10-12 minutes). Add peach mixture to the machine and continue to churn for an additional 5-10 minutes, until thick. Enjoy immediately, or for more a scoopable yogurt, transfer to a freezer-safe container and allow to harden in the freezer for one hour. Store in the freezer for up to one week.
Nutrition Info per 1/2 cup serving:
Total Fat: 1.5 grams
Saturated Fat: 1 gram
Total Carbohydrate: 28 grams
Protein: 6 grams
Sodium: 34 milligrams
Cholesterol: 5 milligrams
Fiber: 1 gram
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »