On Monday I shared a recipe for Spiced Banana Sauce. It is reminiscent of banana’s foster. So much so, that immediately after tasting it, I wanted to spoon it over vanilla ice cream. But that would have been a bunch of calories blown, so I set out to find the ultimate frozen yogurt recipe.
Most of the recipes I found call for an ice cream maker, and had fruit in them. But I wanted vanilla, and I don’t own an ice cream maker.
SO I took the best ideas from a bunch of recipes, and worked it out so that I don’t need an ice cream maker. Although, if you have one this recipe will certainly work. And, can I borrow it sometime?
Vanilla Frozen Yogurt
- 3/4 C. sugar
- 1/2 C. water
- 2 egg whites
- 3 1/2 C. plain yogurt
- 2 tsp. vanilla
I make my own yogurt, so I just measured out the right amount into a jar before I cultured it. You can just make sure what you use is plain, and greek yogurt definitely works the best.
Step 1: Pour the water and sugar into a saucepan. Bring the sugar mixture to a boil and boil for 1 1/2 minutes.
Step 2: While the sugar mixture is heating, beat the egg whites with a mixer until they form soft peaks.
Step 3: After the sugar mixture is done boiling, turn the mixer onto medium speed and slowly drizzle the hot sugar into the beaten egg whites. Turn the mixer on high and continue to beat the meringue until it is glossy and room temperature.
Step 4: Fold the yogurt and the vanilla into the meringue. Spread the mixture into a baking dish.
Step 6: The next day remove the frozen yogurt from the freezer and let it sit out for about 10 minutes. Scrape the frozen yogurt into a food processor and process until creamy. Ladle into a plastic container and freeze for a few hours.