A Simple Summer Treat
I made some homemade frozen yogurt — pretty tasty, fresh, and without the unnecessary refined sugar and/or other additives that may come in your traditional ice creams/fro-yos.
Here’s my recipe:
Ingredients
- organic whole milk yogurt — 12-16 ounces
- fresh cantaloupe (you can use any fresh fruit — this is what I had too much of due to my CSA delivery) — 1/2 of melon, cut up into small chunks
- coconut milk (canned) — 4oz.
- shredded coconut — 3-4 tbsp.
- maple syrup (1 tbsp)
- vanilla extract — 1 tsp.
Preparation
In a mixing bowl, I poured the yogurt and coconut milk, mixing the two together with a spoon. Add the chunks of melon, shredded coconut, vanilla, and maple syrup. Stir thoroughly.
I poured the mixture into these St. Benoit reusable ceramic yogurt cups that I have lots of at home. Most people return them to the store for a deposit refund, but I’ve been hoarding them for some reason. Anyway, they make a great single serving of frozen yogurt (7.5 oz). So, this mixture made enough for 4 of these cups of yogurt. I put them in the freezer (covered) and allowed them to freeze. When ready to eat, unthaw one or more and enjoy.
Please note: Because commercially sold ice-cream and frozen yogurts are made to enjoy right away, they may have certain ingredients that allow them to be eaten within minutes of being taken out of the freezer. Because my creation is au-natural, you will need to allow the yogurt to thaw for about an hour to an hour-and-a-half depending on how you like it to taste (super cold and frozen or sort of melty).
I hope you enjoy this healthier treat! Besides the maple syrup, it is fairly healthy, especially if you use organic yogurt. I did not use a ton of maple syrup, so it doesn’t have much in terms of added sugars. You could also eliminate it altogether depending on which fruit you use.
Yum!
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Mike is a holistic nutritionist that helps people feel more optimistic about their health and wellness through changes in diet and lifestyle shifts.
He has authored posts and articles featured on MarthaStewart.com, today.com, and iVillage.com.