Thursday, June 25, 2009

Frozen yogurt of the raspberry variety.

I love, love, love summer. Not always the heat of summer, but certainly the fruit. I had snagged some awesome raspberries at Henry's last week and come Friday I decided on frozen yogurt to use some of them.
This was our dessert the other night after we had the horseradish marinated beef. I followed the instructions here at Food in my Beard, except for the making of the yogurt. I am ambitious, but only to a point on a Friday that is my lone day off for the week. Sometime soon I would like to try making my own yogurt, it just wasn't this day.

I started by allowing a 32 ounce container of fat free unflavored yogurt to strain in my mesh strainer lined with coffee filters.

I think I easily drained a cup of liquid off this container of yogurt.

For the raspberries, I simmered those with about a 1/4 sugar and a splash of water until they were soft. The raspberries themselves were so sweet, I only used enough sugar to sweeten the yogurt some. I got them into the fridge to cool while the yogurt completely strained.

Once both were cold/drained, I combined them and got them into my ice cream freezer.

The yogurt was really quite thick after draining and the raspberries had such a great flavor that it was delicious without freezing.

I let the Kitchen Aide do its thing for about 20 minutes, then froze the yogurt for another 45 minutes or so before scooping it up and serving.

It was a smooth, creamy, yummy end to our dinner. Next time I will and a splash of some alcohol like vodka to keep it somewhat soft. The leftovers in the freezing now are rock hard, making them hard to enjoy, unfortunately. But it was an effort worth repeating, next up strawberries.

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