Homemade frozen yogurt is perhaps the simplest tastiest thing you can make. The only complicated part is remembering to put the ice cream freezer bowl in the freezer the night before. If you have a self cooling ice cream maker or you just leave the bowl in the freezer like I do, this takes less than 20 minutes to make and tastes better than Pinkberry.
It’s pleasantly icy, refreshing and light. Great in summer or even in the snow after a hearty winter meal. I like using yogurt that has cream on top because it adds just a touch of richness (without all the fat), but if you’re watching calories, feel free to replace with non-fat plain yogurt for an even lighter desert.
Some ideas for variations include adding vanilla, mint, basil or rosemary. Since all of these would ruin the texture, I’d suggest making a simple syrup with the sugar and steep your choice of herb for a while in the syrup.
2 C plain cream topped yogurt (I like Brown Cow)
1/2 grapefruit segmented and roughly mashed
1/2 C superfine sugar
Just combine the ingredients making sure that the sugar is completely dissolved and dump it into the ice cream maker.
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