Thursday, July 7, 2011

It's finally Summer! Grilled peach frozen yogurt

Inspired by Sticky Gooey Creamy Chewy and based on Simply Recipes.

3 large super-ripe yellow peaches
2 tbsp lemon juice
35g or 35 packets artificial sweetener (I used Splenda)
1.5 cups whole plain yogurt*
1/4 cup whole milk (non-dairy milk works too)**
Optional: 1 tbsp raspberry liqueur (or any liquer of your choice)

*I used The Greek Gods' Traditional Greek Yogurt because it has only 5g carbohydrates per serving as opposed to standard whole plain yogurt which has 14g. Fat-free yogurt has about 14g as well.
** Whole milk has 11g carbohydrates per serving, but since there's only 1/4 cup in the entire recipe, I went ahead and used it. The carb content of fat-free or low-fat milk is no less. You're best bet is probably soy or nut milk.

1. Grill peaches on the grill for a few minutes per side, or until you have nice grill marks and the fruit is softened throughout. (No grill? Roast the peaches at 400F for 30~40 minutes)
2. Chop up peaches into bite size pieces (or puree if you dislike chunky) and place in a bowl.
3. Add lemon juice, sweetener and mix well.
4. Add yogurt, milk, and mix until fully incorporated.
5. Chill in your ice cream maker, about 25~30min. (Optional: Add your choice of liqueur during the last 5 minutes) For a firmer texture, freeze for a couple hours in the freezer afterwards.

- To prepare your peaches: run your knife around the peach and twist. You'll be left with one halve with a pit, one without. If your peaches are ripe, the pit can easily be pried out of the former.

- If you're using regular sugar or honey, use 3/4 cup or more depending on how sweet you'd like your froyo. Keep in mind that you'll feel the sweetness less once the mixture is chilled and frozen. Also, I used Splenda packets - if you have granulated Splenda, use 3/4 cups just like regular sugar.

- Don't have an ice cream maker? Just place the mixture in a sturdy container in the freezer. Take it out every 30 minutes, and mix vigorously. After 2~3 hours of doing so, the mixture should be completely frozen.

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