Happy August 25th! Do you know the significance of today? It’s the last day you can vote in the Family Fresh Cooking Stonyfield Yogurt Recipe Battle. So head over, take a look at all the wonderful recipes (trust me, you won’t be disappointed!) and vote for your favorite. If your favorite happens to be my recipe – Haddock with Feta Yogurt Sauce – well, then, that’s even better.
In honor of the key ingredient – yogurt – today I am sharing with you another recipe using this incredibly healthy and versatile ingredient. (How versatile is it? The variety of recipes submitted to the contest should make that pretty clear!)
Here is a frozen yogurt I’ve been enjoying this summer. Coffee fro-yo was an interesting choice for me because coffee ice cream has never been at the top of my list. Coffee as a beverage? I’m addicted. But when it comes to ice cream, give me all things super-indulgent: plenty of rich chocolate, peanut butter, hunks of cookies and brownies… those are more up my alley.
But there’s something unexpectedly addicting about coffee blended with tangy Greek yogurt and a strong dose of cinnamon. Prior to experimenting with Greek yogurt, I only ever ate frozen yogurt as a healthier alternative to ice cream. But now I truly appreciate it in it’s own right. There’s just something about that tang I can’t get enough of.
Let’s not dismiss the other reasons I love this yogurt: it’s higher in protein and lower in carbohydrates than anything I can buy in a store. This is accomplished by sweetening the mixture with a blend of stevia and brown sugar. Why not just use all stevia? I find that a little real sugar helps wit the texture of the final product. You’ll also notice whole milk – don’t go subbing skim, as a little fat goes a long way too, when freezing the ice cream.
Cinnamon-Coffee Frozen Yogurt
2 tablespoons instant espresso
1/2 cup boiling water
1 cup whole milk
1 teaspoon xantham gum
1 teaspoon arrowroot starch
1/3 cup brown sugar
1/2 teaspoon stevia extract
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups (16oz) nonfat plain Greek yogurt
2 tablespoons coffee liqueur, such as Kahlua
Dissolve the espresso powder in the boiling water. Cool. Add to a blender along with milk, xantham gum, arrowroot starch, brown sugar, stevia extract, cinnamon, and vanilla. Process until mixture is fully combined and thickened.
Transfer to a bowl and whisk in the yogurt and liqueur. Cover the surface with plastic wrap and chill for several hours or overnight.
Churn in ice cream maker according to manufacturer’s instructions. Enjoy immediately for a soft serve consistency, or transfer to a container and freeze for several hours.
Frozen yogurt will get very hard in the freezer, but simply move it to the refrigerator or counter top to soften up a bit before you plan to enjoy it.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 1.3 g
Cholesterol: 4.1 mg
Sodium: 36.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 0.5 g
Protein: 5.3 g