Pinkberry. Red Mango. BerryLine. Chances are you are geographically close to one of these tart frozen yogurt shops that keep gaining in popularity throughout the nation. Touting a lower fat and sugar content than ice cream, frozen yogurt is obviously a lighter choice than its traditional frozen dessert counterpart.
Now, I am a devout ice cream fan. Always have been. Probably always will be. That being said, I eat the sweet treat only on occasion given how rich it is. I indulge in fro-yo more frequently, but up until now I hadn’t found a variety that I absolutely loved. This easy recipe for tart vanilla frozen yogurt has changed that. I’m IN LOVE with the surprisingly creamy and slightly sweet concoction that I spooned out of my ice cream maker.
If you have yet to jump on the fro-yo bandwagon, I suggest following this recipe as your first jaunt; but be forewarned: you might not want to go back to ice cream.
Tart Vanilla Frozen Yogurt
adapted from Heidi Swanson’s Vanilla Frozen Yogurt Recipe, originally from David Lebovitz’s The Perfect Scoop
- 2 cups plain 0% fat Greek yogurt, such as Fage
- 1 cup plain 2% fat Greek yogurt, such as Fage
- 1/2 cup evaporated cane juice (or granulated sugar)
- 1 tsp pure vanilla extract
- In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved.
- Freeze according to ice cream maker manufacturer’s instructions.
- Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).