Frozen Yogurt

I recently purchased “The Perfect Scoop” by David Lebovitz.  It’s an ice cream, sorbet, frozen yogurt cookbook.  I’m making my first recipe from the cookbook, while using my new Cuisinart ice cream maker.  It’s a replacement for one I had for years that finally up and died. I can’t remember the noise level of the last ice cream maker, but this one is quite loud, I definitely won’t forget and leave it running. 

 I’m starting with one of the healthiest choices in the book, vanilla frozen yogurt.  It is really, really simple and so great tasting.  I made the variation noted in the book using Greek yogurt and that calls for a little less sugar which is always good.

The basic recipe is:

3 cups plain while-milk yogurt

1 cup sugar

1 teaspoon vanilla extract


3 cups of Greek yogurt

¾ cup sugar

1 teaspoon vanilla extract (but I increased this to 2, taste it and see what you think, start with 1 teaspoon and add a bit more if you like)

Mix together the yogurt, sugar and vanilla.  Stir until the sugar is completely dissolved.  Refrigerate for 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions. 

Once this was complete, I decided I should use up some strawberries and make another batch by  adding one cup of strawberries.  I omitted the vanilla from the strawberry version.   

Strawberry frozen yogurt

3 cups Greek yogurt

¾ cup sugar

1 cup strawberries

Mix yogurt, sugar and berries together until sugar is dissolved, then using blender or stick blender, puree until berries are smooth. 

Freeze in your ice cream maker according to the manufacturer’s instructions.

Here’s some other flavors I want to try:



Black Licorice


I guess I don’t want to make what’s easy to find at the grocery.  I’ll let you know how they turn out.


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