Last weekend’s warm weather got me so excited to post this recipe, along with a sunny blog about how it feels like spring is just around the corner.
And then Snowpocalypse 3.0 happened. Yeah, snow is pretty. Yeah, I got a much needed day out of the office. But I hate the cold. And I hate the snow. And this was all preceded by two days of walking around in a city-flavored slushy, while the heavens poured Slusho mix all over our heads. Gross.
But I still made the yogurt, and ate every bit of it. It’s yogurt, so it’s healthy, right?
The thing about frozen yogurt….Forget TCBY, and Häagen Dazs. That stuff is just like ice cream, and if you’re eating frozen yogurt to replace ice cream, calorie-wise, it’s not gonna do the trick. Check the carton. Most store bought fro-yos have only 20-50 less calories than their non-dieting sisters. It’s true.
And anyhow, frozen yogurt should not just be a heavy woman’s ice cream. It’s a completely different tasting beast when done properly. It should be tangy and not overly sweet, and invite a fruit (or granola!) accompaniment as though it were it’s long lost twin. If you’ve been fortunate enough to try Pink Berry, you know what I’m talking about. That stuff was a revelation. A realization of all that stuff I just said. If you haven’t, making this frozen yogurt will be as close to a life-changing event as you’ll get in the kitchen.
Pomegranate Frozen Yogurt
1 quart of Greek yogurt (roughly two cups) strained, or 1 quart of strained plain yogurt (NO FLAVORS – THIS IS IMPORTANT; however you may use whatever fat content you like. I used low-fat because my store was out of non-fat at the time)
1/3 cup sugar
2 tsp vanilla
3 tbsp pomegranate jelly
- Whisk ingredients together and allow to cool for at least one hour. This is important. Skip this step and you will not achieve creamy frozen heaven.
- Start ice cream maker and pour mixture in. Let machine run for about 20-30 minutes. With ice creams it will stop itself and you will hear a clicking noise. This did not happen with the yogurt.
- Once mixed, eat immediately for soft-serve consistency, or chill in freezer for up to 3 hours for one more ice-cream.
This will refill the yogurt container to a little under half, if you’re storing for later snackage, but I’d be really surprised if it lasted that long.
If you want to mix in fresh pomegranate seeds, wait until the very end of the cycle and then toss them in. I think that would be delicious, but I’m broke and can’t afford these things. I also think a little lemon zest would be delicious and pretty.