Summer is upon us, and what better way to celebrate summer than a big serving of frozen yogurt. The fabulous thing about this frozen yogurt, is that its sugar-free, gluten-free (naturally), and also fat-free as I used non-fat greek yogurt.
The creaminess is there, and since greek yogurt is used, it packs a hefty protein punch. Typically, frozen yogurt is considered dessert, but with the calories being so low, it makes a perfect summer snack!
I give you the option of using whatever sweetener you choose, I just wanted to test out the NuStevia Simple Syrup I got a short time ago. Most frozen yogurt recipes I’ve seen call for a simple syrup, so I figured this would be the perfect way to test it out. It turned out great, but if you don’t have the stevia syrup, I’m pretty confident that any sweetener will do. Just keep adding sweetener to the yogurt and taste as you go to find your perfect level of sweetness.
Naturally, sprinkles are optional…but for my 5 year old, they’re a must! Both girls gobbled this up, and when the batch was gone, I knew it was time to make more.
Tip: I give you options for making this with an ice cream maker or not, but you will get a better result with an ice cream maker. This frozen yogurt is best as a soft-serve style treat.
Hope you enjoy it!
- 4 cups non-fat greek yogurt
- 1 tsp vanilla bean paste (or seeds from 1 vanilla bean)
- 2 tsp vanilla
- ⅓ cup NuStevia Sugar-Free Simple Syrup (or sweetener of choice, to taste eg. stevia packets, honey, agave, xylitol)
- First step, strain the yogurt. I used a couple of layers of paper towel and a metal strainer. Even if you're using greek yogurt, you'll want to strain it for at least 2 hours to remove the excess water. If water remains in the yogurt, the end result will be icy frozen yogurt.
- Once your yogurt is strained, discard the extra liquid. Mix the vanilla and sweetener in the strainer yogurt. Whisk until smooth.
- Place the yogurt mixture into your ice cream machine and churn for 15-20 minutes, or if you don't have a machine, place in a container and put in the freezer. Freezing time depends on the style of container you use. Check every 20-30 min. To get a soft serve consistency, shouldn't take much longer than 1 hour.
- Best served soft-serve style. You can freeze further to make harder, but I found it was hard to get it that in-between stage. It was either soft serve or rock hard so you'd need to let it defrost a bit.