Tart Vanilla Frozen Yogurt

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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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.

Tart Vanilla Frozen Yogurt

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.

Tart Vanilla Frozen Yogurt

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

Ingredients:

  • 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

Directions:

  1. In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved.
  2. Freeze according to ice cream maker manufacturer’s instructions.
  3. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).
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