Cherry Frozen Yogourt

Most store-bought frozen yogourt is loaded with added sugars, artificial flavours, and other undesirables. Thankfully, homemade creamy fro-yo sans ice cream maker is far from a high-flying kitchen feat. Simply blend together tangy Greek yogourt with any sweet seasonal fruit, place in the freezer, and mix regularly to prevent ice crystals from forming. A perfect way to beat the summer heat. Chopped nuts provide nice textural contrast.

Extra credit

Cherries are a good source of vitamin C, which may help reduce the risk of hypertension, according to a recent American Journal of Clinical Nutrition study.

2 cups (500 mL) plain 2% Greek yogourt, divided
1 1/2 cups (350 mL) sweet cherries, pitted
2 Tbsp (30 mL) honey
1 tsp (5 mL) almond extract
1 tsp (5 mL) lemon zest
1/3 cup (80 mL) chopped unsalted pistachios (optional)

TIP
No cherry pitter? Press the narrow end of a chopstick into the stem side of a cherry to push the pit out the other side.

Place 1 cup (250 mL) yogourt, cherries, honey, almond extract, and lemon zest in blender or food processor container, and blend until smooth. In large bowl, stir remaining yogourt into mixture.

Pour mixture into flat airtight container and freeze for about 45 minutes.

Remove container from freezer, remove cover, and, using whisk or fork, stir in icy bits from edges and mix with softer centre until smooth. Place in freezer for another 30 minutes, covered. Repeat this process every 30 minutes for up to 2 hours until completely creamy and soft. Make sure to whip until smooth each time before putting container back into freezer. (It’s a good idea to set a timer so you don’t forget and let the mixture freeze solid.)

Serve topped with pistachios, if using.

If not serving right away, store mixture in airtight container in freezer. When ready to serve, let frozen yogourt sit at room temperature in serving bowls for a few minutes and then stir until creamy again.

Serves 6.

Each serving contains: 133 calories; 8 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 0 mg sodium

source: "The Big Chill", alive #358, August 2012