Easy Strawberry Frozen Yogurt


Homemade frozen yogurts are a class apart. I prefer them over ice creams as they are low in calories and much healthier option. Full of good nutrients and simple to assemble, FroYo can be made with so many fruits. During summer I make a variety of Frozen Yogurts with seasonal fruits like Mango, Cherry, Banana, Sapota, berries, Pineapple, apricots, jamun etc. Each one is so refreshing, addictive and high in taste.

I use full fat home cultured hung curd as far as possible as it is full of probiotics. The frozen yogurt is naturally sweetened with fruits and organic honey which also prevents the ice to form while freezing the dessert.

This is a beautiful strawberry frozen yogurt that I made today. The month of February has been very hot this year and I was craving for something sweet.  If you love strawberries as much as I do then this one is for you.

A box of strawberry was lying in the fridge and I had hung some fresh curd to make a dip but that wasn’t going to happen. 😛 So, here it is, a luscious, creamy, tangy-sweet summer dessert.

Ingredients :  

Fresh unblemished strawberries –  2 Cup (Washed, hulled and frozen)

Organic honey – 2-3 tbsp

Lemon juice – 1 tsp

Hung Yogurt or Yogurt Cheese –  1/3 Cup (You can use Greek Yogurt too)

Steps :

Wash, hull and freeze the strawberries. You can slice the strawberries and line them on a tray to freeze.

Hang the curd/ yogurt overnight or for 3-4 hours in the fridge 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 strawberries, thaw them slightly and then remove 1/4 in a bowl, place the rest in the blender and process till thick and smooth.

Take out the strawberry puree in a bowl and put the remaining 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 strawberry puree to it and mix. Add the chunky strawberries to the strawberry yogurt and mix well.

Scrape the sides of the blender bowl and blend again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the strawberry 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.

Advertisements

Easy Banana And Chocolate Frozen Yogurt


 

When the temperature soars and the only thing you want are in a mood for a healthy, low fat dessert then the best option is a fruit based Fro Yo or frozen yogurt. I make a lot of variations of this delicious low calorie sweet treat and try to use as less added sweetner as possible. I use honey in most of my Fro Yo recipes as it is not just healthier than white sugar but also prevents icicles to form while freezing the FroYo.

A bar of Cointreau chocolate was lying in the fridge as I devoured the handmade dark chocolates so I decided to use it in this lip smacking Banana Chocolate Frozen Yogurt. The Cointreau  gave it a mild boozy flavor which was just perfect.

It is easy to make no fuss FroYo that you must try. Also, look up the other frozen yogurt recipes in the blog.

 

Ingredients:

Ripe Bananas – 2 ( Pealed, diced and frozen)

Hung Yogurt or Greek Yogurt – 3/4 Cup (60 gm)

Honey – 2 tablespoon

Dark  Cointreau Chocolate (Grated/broken into very small pieces) – 3 tablespoon

 

Method – 

In a food processor or blender add frozen banana and blend until you have loose crumbs like mixture.

Add hung curd or Greek yogurt, honey and shredded/broken chocolate pieces.  Process until smooth. Scrape the sides of the bowl to ensure there are no lumps.

Scoop it out in a freezable container and even the top with the help of a spatula. Cover and freeze for at least 4-6 hours.

I often take the container out after and hour or so and give the yogurt a good mix before putting it back in the freezer so that no icicles are formed. Usually honey will prevent them from forming anyway.

When ready to serve, scoop out the yogurt in ice cream bowls or cups, sprinkle some shredded chocolate, place a few slices of fresh banana and serve immediately.

You must always use frozen fruit.

Home cultured curd is the best as it is more nutritious but you can also use Greek yogurt. If using home cultured curd, hang it in a muslin cloth for a few hours to remove all the water. Use the whey for kneading wheat flour or put it in daals etc. I just drink it up. Nothing should go waste.

Instead of liquor filled chocolate you can use any other dark chocolate or chocolate chips or cocoa powder also (Two tablespoon should do.

Enjoy your delicious FroYo.

 

 

Easy Mango Frozen Yogurt Recipe


Delhi markets are flooded with mangoes of all sorts. The Intense summer heat turns into sweetest of mangoes.  Safeda, Kesar, Sindura, Totapari, Begampalli, Neelam and you will even get Alphonso in bigger stores. Usually I thought Dasheri came after the rains but I see cartloads of them everywhere. After the rains it will be time for delicious Chausa and Langda.

When it comes to mangoes, no one can eat just one and as summer drifts away you are left longing for more. In my childhood summer rains brought Chussi aam, a small variety which we could suck and eat in dozens. I rarely find good ones these days. 

Mangoes need to be eaten with passion and abundance. They make me nostalgic. The first flush of aam ki baur (the flowers) and its intoxicating heady fragrance filling the summer afternoons. Lazying through the  holidays under the mango trees with friends or alone with a book. Stealing the raw ones while elders snoozed.

Raw mango with chili .. the tangy hotness. In my city summer dripped in mangoes which were put in buckets or tubs filled with cold water and then relished uncut. Raw mango pickles filled the home with mouth watering delight. The rope swings on the thick branches of mango trees and the anticipation of rains. It is all so special.

Eating with bare hands is the best way to enjoy mangoes. Juice trickling down the arms.Glasses of kachchi lassi (mix of water, milk and sugar) were forced down our throats after the mango eating session. I would run away before the ritual just to retain the flavor sweet ripeness in my mouth for just a little longer.

Though I do not like mango ice cream much, I love frozen yogurt made with luscious mangoes.

I think it is the next best thing to eating fresh mangoes as fruits. Aamras and aamrakhand also are some of my favorites.

This is a simple recipe of homemade mango frozen yogurt and can be made without an ice cream maker. You can make frozen yogurt with other fruits too, Make sure to whisk the mixture every 45 minutes to ensure  rich, smooth, creamy and ice- crystal free yogurt.

Ingredients:

Good quality ripe mangoes – 2-3 (2 cup of fresh frozen mango cubes)

Regular Yogurt – 1 Cup (you can use Greek Yogurt too)

Honey – 2 table spoon

Ginger Juice – 1/4 teaspoon

Basil leaf – 1 crushed fine (optional)

Lime Juice – 1 Tablespoon

Pure Vanilla – 1 teaspoon (optional)

Powdered Green Cardamom – For Garnishing

Method – 

Take good quality fully ripe mangoes. Wash, peel and cube them. Freeze in a zip lock bag. You can use frozen fresh whole mango also or avoid freezing altogether. Exploring new ideas is the key to amazing recipes. 🙂

Now take a liquidizer or blender and put the frozen mango cubes into it. Process it in the blender till a smooth creamy pulp is achieved. Add yogurt, honey, Vanilla, lime juice, ginger juice and a crushed basil leaf. Ginger and basil leaf are optional. I love the sting it gives to the yogurt. (I rarely add vanilla as it masks the flavor and fragrance of the mangoes but a few people love it so ahead and make two variations. )

Honey instead of sugar is a good idea as liquid sugar doesn’t allow ice-crystal formation and it also makes the yogurt super smooth and easy to scoop.

Blend the mixture for 2-3 minutes till the mixture is creamy and fluffy. Stop once in between to scrape the sides and bottom of the mixing bowl so that it blends evenly.

Process it for another minute or two and then scoop it out in a chilled freezable container. I used an airtight plastic container but metal container is the best if you have one. I sometimes use the cake tin or the bread tin. In that case I use cling wrap to cover. The cling wrap should touch the mixture to avoid formation of ice crystals.

Otherwise, if using a plastic container with lid, close it tightly before putting it away in the freezer for 45 minutes.

You can add raisins in the yogurt like I did along with some green cardamom powder.

After 45 minutes, use a spatula to scrape the already frozen edges of the mixture toward the still soft center and then whisk well. If the mixture is frozen completely, cut it with a knife and churn in the blender for a minute till it breaks and becomes smooth.

Put it back in the container and return to the freezer with lid on or the cling wrap tightly covering it.

Now, keep it in the freezer for two more hours, repeating the stirring process after every 30 minutes.

Keep it in the freezer till completely frozen.

Use chilled bowls to serve it as a soft serve yogurt or scoop it with an ice cream scoop into chilled bowls.

Sprinkle powdered green cardamom and garnish with a fresh basil sprig. You can use salted pistachio shavings as garnish too.

Serve the  smooth, delicately flavored, rich frozen yogurt immediately.

 

If you keep the Frozen mixture overnight or for long hours then make sure to allow it to soften a little before serving. You can give it a light mix with spatula just before serving.

Want to be more adventurous 🙂 ? Add 2 tablespoons of Smirnoff Vodka in the mixture before you keep it for setting. It tastes divine. If you use Vodka then avoid cardamom, basil and vanilla.

This is a healthy dessert and just in case you are in a rush you can skip the freezing part and drink it up as a smoothie too. Just like our own Mango lassi. 😀

Enjoy this sinful delight and let me know if you liked it. The color difference in the photographs is due to my silly phone camera and lighting. Please ignore. :p

Tip- The fully ripe mango will have a heady sweet fragrance. Look for the unblemished fruit and a little part of the stalk should be attached to the fruit which ensures that it has ripened naturally. The area around the stalk shouldn’t be shriveled or sunken. My fruit vendor says we hardly get tree ripened mangoes in Delhi but do try to look for these signs and you may find the finest somewhere.

Enjoy!