3rd attempt at frozen yogurt.
1st attempt was epic fail. Used Gemma Stafford’s recipe, but it turned out to be a frozen rock…not scoopable at all. I don’t think normal yogurt can be used like she said, gotta use Greek yogurt.
Plus, i don’t fancy the sorbet kind of ‘frozen yogurt’. I still like mine creamy. What about you?
Oh yes, the blue flecks you see are actually the blueberry skins all ripped up!
Here how we made this:
-2 cups greek yogurt
-1 can low fat condensed milk
-1 cup blueberries, frozen
-1 cup raspberries, frozen
-seeds of 1 vanilla pod
Blitz everything in a food processor.
Pour into a container and freeze for 2 hours.
Remove from freezer and beat it with your beaters till everything is recombined. Freeze again. Do this again 2 or 3 times more to achieve a creamy and scoopable consistency.