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Frozen yogurt: photo of the dish
Illustrative photo: Wikimedia Commons — CC BY-SA 2.0, Wikimedia Commons
Desserts

Frozen yogurt

Frozen dessert made from yogurt, lighter and tangier than ice cream. Very popular in the United States in the 1980s and 1990s, it is eaten in a cone or a tub, plain or topped.

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Ingredients

Ingredients

Optional extras

Nutrition facts

204 kcal per serving

Protein
6.2 g
Carbohydrates
34.2 g
Fat
3.1 g
of which saturated fat
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, whisk the yogurt with the sugar until fully dissolved.
  2. Add the milk, the lemon juice and zest, the vanilla and the honey, then mix well.
  3. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until creamy.
  4. If you don't have an ice cream maker, pour into a dish, freeze for 1 hour, then whisk vigorously and repeat twice.
  5. Transfer to a container away from air and freeze for another 2 hours before serving.
  6. Serve in scoops with fresh fruit cut into pieces.

Variations and tips

Blueberry version. Blend 100 g of blueberries with the milk before adding it to the yogurt.

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Original Ecomely recipe.