Home cultured yogurt is full of probiotics and when the heat of summer is upon us the then yogurt or curd based desserts and other dishes are the best. I have been making FroYo and parfaits as the temperature this May is soaring mercilessly.
Many of those who are unable to digest milk can actually digest yogurt without any difficultly and that makes it even more better.
FroYo is one of my proffered desserts. I love them over ice creams as they are lower in calories and healthier too. I make them without the help of ice cream maker so they are practically no fuss.
Cherries have flooded the market and this FroYo has dark cherries. Stone fruits are my favorites, mangoes, plums, cherries, apricots, you name it. I just love them. They are so versatile and you can use them to make such wonderful desserts, relish, compote etc.
I buy fresh fruit and freeze for making FroYo. Frozen fruit gives a beautiful creamy texture to it.
As a sweetener I use honey. It is a better option than sugar. Honey also prevents icicles to form while freezing the dessert.
Once the cherry frozen yogurt is ready, you can either serve it immediately as a soft serve or freeze it for a fe hours for a more ice cream like texture like I did.
The tart yogurt, the sweet cherries , a hint of lime is all you need to reach a state of Nirvana.
You can also use Greek yogurt and frozen cherries but I prefer fresh ones.
Now for the delicious low calorie Cherry FroYO
Black Sweet Cherries (pitted and frozen)- 1 cup
Hung yogurt/ Greek yogurt – 3/4 Cup
Lemon Juice – 1 teaspoon
Honey – 1 tablespoon ( don’t use extra sweetener, let cherries do the job)
Pit the cherries and freeze for two hours
Hang the curd/ yogurt over night or for 3-4 hours till completely drained of liquid.
Freeze the yogurt as well. We will chop it up an hour before using.
Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.
Now take out the cherries, thaw them a little and then remove 1/4 in a bowl place rest of them in the blender and process till smooth.
Take out the cherry puree in a bowl and put the remaining cherries in the blender , give a swirl so it becomes a chunky mix. Remove.
Now, add hung yogurt , lemon juice and honey in the blender and process till smooth. Add the cherry puree to it and mix. Add the chunky cherries to the cherry yogurt and mix well.
Scrape the sides of the blender bowl and bland again to ensure there are no lumps.
Taste for sweetness and adjust accordingly.
In a freezer safe bin pour the cherry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.
Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.
You can also serve it as soft serve after a few hours.
Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.
Serve it with a few fresh cherries on the side and a fresh sprig of mint at the top.
As I munched on the leftover cherries I saw a box with a few digestive biscuits. An itch to try something new was too much to ignore so I decided to try something different. I took 6 of the biscuits added a slice of salted butter and gave it a churn in the mixer to make a base for a cheesecake with FroYo. It was just an experiment. I wasn’t sure if the frozen yogurt cheese cake would set if kept in the freezer.
I sprayed the springform pan with some oil, layered it with the biscuit crumble tightly just like we do for a proper cheesecake and kept in the fridge to chill. After half an hour I poured the FroYo over it, topped it with homemade cherry compote and covered the pan with cling wrap properly.
I kept this in the freezer for 2-3 hours and the result was just wow. I still feel there is a need for improvement but the cheesecake was yum. This is to be eaten immediately or the frozen yogurt will melt away leaving a slush. 😛
Perhaps it would stay better in a jar. Something to do next time. 😀