Froyo

Strawberry Cheesecake Froyo

• 16 oz. strawberries, hulled and halved
• 4 oz. cream cheese
• 3 cups plain Greek yogurt
• ½ cup milk
• ¾ cup sugar
• 1 Tbsp lemon juice
• ½ Tbsp vanilla extract
• 6 full-size graham crackers, coarsely crumbled

Instructions

1. Using a blender, add all ingredients except for graham cracker crumbs. Puree until smooth.
2. Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions.
3. Stir in graham cracker crumbs. (Tip: If you are planning on freezing this frozen yogurt, save the graham cracker crumbs and add them right before serving. Otherwise, they will become soft in the freezer.)
4. Serve immediately (soft-serve style) or place in freezer for several hours (“scoop” style).

Skinny Peanut Butter Banana Frozen Yogurt

2 frozen bananas

4 oz single-serve cup vanilla Greek yogurt

1/3 cup peanut butter

1/2 cup milk

1/3 cup semi sweet miniature chocolate chips (optional) (but not really)

 Place bananas, yogurt, peanut butter, and milk in a blender and blend/pulse until smooth and no more frozen banana chunks remain. Scoop into a plastic container and stir in the chocolate chips. Cover and freeze for 30-45 minutes for soft-serve consistency. Or, freeze solid and then uncover and heat in the microwave 45 seconds at a time on 50% power until scoop-able. 

Brownie Chunk Frozen Yogurt

Ingredients

• 1 - 32 oz container Chobani Fat Free Plain Yogurt
• 1 cup semi-sweet chocolate chips melted & slightly cooled
• 1/2 cup milk
• 1 can sweetened condensed milk
• 1 - 3.9 oz chocolate pudding packet
• 2 tsp vanilla extract
• Brownies- broken into bite sized chunks

Instructions

• In large bowl add yogurt, milk, sweetened condensed milk & vanilla.
• Whisk to combine.
• Add in pudding packet- whisk well.
• Slowly add in melted chocolate chips - whisking while pouring in.
• Once completely combined- fold in brownie chunks.
• Transfer to airtight container & freeze at least 6 hours before serving.

Peanut Butter Frozen Yogurt

• 2 large ripe bananas, sliced and frozen
• 1/2 cup full fat plain greek yogurt
• 1/2 cup  creamy natural peanut butter
• raw honey, as needed (for sweetness)

Chocolate Frozen Yogurt

• 2 large ripe bananas, sliced and frozen
• 2 tbsp dark cocoa powder
• 3/4 cup full fat plain greek yogurt
• 2 tsp pure maple syrup, plus more as needed (for sweetness)

Blueberry Frozen Yogurt

• 3 cups blueberries, frozen
• 2/3 cup full fat plain greek yogurt
• 1 tsp freshly squeezed lemon juice
• 1 tbsp raw honey, plus more as needed 

Vanilla

3 c. 

plain 2-percent reduced fat Greek-style yogurt

2 c. 

half-and-half

2/3 c. 

sugar

1/3 c. 

light corn syrup

1 1/2 tsp. 

vanilla extract

1/4 tsp. 

Kosher salt

1. Whisk together all ingredients; let stand 5 minutes. Whisk until sugar dissolves. Chill 2 hours or until very cold.
2. Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer's instructions. Freeze 1 hour before serving. Store up to 1 week.

Cake batter Froyo

• 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
• 8 oz cream cheese
• 3 Tablespoons honey
• 3 teaspoons vanilla
• 3 Tablespoons sprinkles

• Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
• Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
• Stir in the sprinkles with a spatula
• Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.

Mango Lassi

3 c. 

plain 2-percent reduced fat Greek-style yogurt

2 c. 

half-and-half

2/3 c. 

sugar

1/3 c. 

light corn syrup

1 1/2 tsp. 

vanilla extract

1/4 tsp. 

kosher salt

3/4 c. 

mango jam

3/4 c. 

chopped fresh mango

1. Whisk together yogurt, half-and-half, sugar, corn syrup, vanilla and salt; let stand 5 minutes. Whisk until sugar dissolves. Chill 2 hours or until very cold.
2. Process mango jam and chopped fresh mango in a food processor until almost smooth. Stir mango mixture and lime zest into prepared yogurt.
3. Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer's instructions. Freeze 1 hour before serving. Store up to 1 week.

1 tbsp. 

lime zest

5 min FROYO

INGREDIENTS

• 4 cups frozen fruit
• 1/2 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 3 Tablespoons honey

• In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract and honey. Process the mixture until it is creamy, about 5 minutes. (See Kelly's Notes.)

  Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve.