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MOO Frozen Yoghurt - No Ice-Cream Machine Needed!
Summer means ice-cream, but regular ice-cream contains way too much sugar and artificial stuff to be healthy, and of course it is very expensive.
A lovely alternative is frozen yoghurt, but again, commercial frozen yoghurts are expensive and full of stuff you really don't need to eat.
The simple solution is to MOO delicious frozen yoghurt. The problem with that simple solution has been the equipment required - freezer trays, and ice-cream machine, lots of ice and lots of salt.
Now you can MOO frozen yoghurt, in whatever flavour you like, without any special equipment and in just a few minutes.
The process is so simple: just add frozen fruit, honey, and plain yoghurt to a food processor and let it work it's magic. You can eat it straight away, or for a more ice-cream like texture, freeze it overnight.
That's it! How easy is that - and how cheap too, especially if you MOO yoghurt.
Some of my favourite flavours are strawberry, mango, passionfruit, raspberry and peach.
To MOO frozen yoghurt
You will need:
1 - 2 cups frozen fruit (strawberries, pineapple, raspberries, peaches, mango - even banana for banana yoghurt.
1 tsp honey
Juice of half a small lemon - about 1 tablespoon
1kg plain yoghurt
Step 1. Put the frozen fruit in the bowl of the food processor and process until smooth. This takes 2 - 3 minutes so be patient. It is important to use frozen fruit to get the texture of the frozen yoghurt right,
Step 2. Add the honey and lemon juiceand process for a few seconds to mix. Don't be tempted to leave the honey out, it isn't for sweetening. The honey helps everything stick together to get the texture right.
Step 3. Add your yoghurt. I add 1 cup at a time (approximately - eyeball it!) and process. For two cups of frozen fruit I use 1 kilo of plain Greek yoghurt. Blend for 2 - 3 minutes until the mixture is very smooth.
Now you can eat it immediately, and it will be like a soft serve frozen yoghurt, or you can freeze it for a hard frozen yoghurt.
To freeze, put the mixture into a container so that it almost fills it. Leave about 1cm headspace (remember things expand when they freeze) and put the lid on. This will stop crystals forming on the top. Freeze for at least 6 hours, preferably overnight.
Enjoy!
Tips:
You don't need an ice-cream maker, use a food processor or a blender. Regular stand mixers aren’t fast enough to blend the mixture properly for frozen yoghurt.
Always use frozen fruit. It helps the yoghurt to freeze faster so you can eat it immediately if you want to.
If you don't want to use honey, substitute pure maple syrup or agave syrup, but don't leave it out. You won't like the end result. The honey isn't to sweeten the frozen yoghurt, it is to hold the mixture together as it freezes.
Use icy-pole moulds to make individual frozen yoghurt icy poles.
Freeze in a tray, cut into blocks and put between milk coffee biscuits for frozen yoghurt sandwiches.
A lovely alternative is frozen yoghurt, but again, commercial frozen yoghurts are expensive and full of stuff you really don't need to eat.
The simple solution is to MOO delicious frozen yoghurt. The problem with that simple solution has been the equipment required - freezer trays, and ice-cream machine, lots of ice and lots of salt.
Now you can MOO frozen yoghurt, in whatever flavour you like, without any special equipment and in just a few minutes.
The process is so simple: just add frozen fruit, honey, and plain yoghurt to a food processor and let it work it's magic. You can eat it straight away, or for a more ice-cream like texture, freeze it overnight.
That's it! How easy is that - and how cheap too, especially if you MOO yoghurt.
Some of my favourite flavours are strawberry, mango, passionfruit, raspberry and peach.
To MOO frozen yoghurt
You will need:
1 - 2 cups frozen fruit (strawberries, pineapple, raspberries, peaches, mango - even banana for banana yoghurt.
1 tsp honey
Juice of half a small lemon - about 1 tablespoon
1kg plain yoghurt
Step 1. Put the frozen fruit in the bowl of the food processor and process until smooth. This takes 2 - 3 minutes so be patient. It is important to use frozen fruit to get the texture of the frozen yoghurt right,
Step 2. Add the honey and lemon juiceand process for a few seconds to mix. Don't be tempted to leave the honey out, it isn't for sweetening. The honey helps everything stick together to get the texture right.
Step 3. Add your yoghurt. I add 1 cup at a time (approximately - eyeball it!) and process. For two cups of frozen fruit I use 1 kilo of plain Greek yoghurt. Blend for 2 - 3 minutes until the mixture is very smooth.
Now you can eat it immediately, and it will be like a soft serve frozen yoghurt, or you can freeze it for a hard frozen yoghurt.
To freeze, put the mixture into a container so that it almost fills it. Leave about 1cm headspace (remember things expand when they freeze) and put the lid on. This will stop crystals forming on the top. Freeze for at least 6 hours, preferably overnight.
Enjoy!
Tips:
You don't need an ice-cream maker, use a food processor or a blender. Regular stand mixers aren’t fast enough to blend the mixture properly for frozen yoghurt.
Always use frozen fruit. It helps the yoghurt to freeze faster so you can eat it immediately if you want to.
If you don't want to use honey, substitute pure maple syrup or agave syrup, but don't leave it out. You won't like the end result. The honey isn't to sweeten the frozen yoghurt, it is to hold the mixture together as it freezes.
Use icy-pole moulds to make individual frozen yoghurt icy poles.
Freeze in a tray, cut into blocks and put between milk coffee biscuits for frozen yoghurt sandwiches.