As Good As Pinkberry Frozen Vanilla Yogurt (No Cooking!)
"Adapted from David Lebovitz's "The Perfect Scoop". This can be altered with other extracts, or the addition of fruit... the possibilities are endless! It really is as good as Pinkberrys!! An ice-cream maker is required. Cooking time is freezing time."
- Ready In:
- 4hrs
- Ingredients:
- 3
- Yields:
-
1 quart
- Serves:
- 6-8
ingredients
- 3 cups Greek yogurt, whole-milk and plain
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract (optional)
directions
- Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
- Process in your ice cream maker according to the manufacturer's instructions, then freeze in an airtight container for up to 3 hours to firm up.
-
If you cannot get Greek yogurt, which is much thicker than regular yogurt, you can strain plain yogurt as a substitution. This is how:
- To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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