You learn so many things when you experiment. For example, I learned that yogurt doesn’t have enough fat in it to keep the frozen yogurt creamy once frozen.
Do you know how I know this?
It’s because the first time I came up with this recipe, I diligently went back & forth to the freezer to ensure I was keeping the mix moving & breaking up those ice crystals, and at some stage, it just turned on me & stopped being a nice creamy concoction, but rather had the consistency of very hard slushed ice.
So, I thawed it out & started again thinking I hadn’t quite been diligent enough, this time stirring it every 15 minutes instead of every half hour. Nope, same result.
I sat there frustrated looking at it & realized that if it was getting this hard & falling apart, there wasn’t nearly enough fat in it.
Ahhhhh, so here we go, the age old question… is it better for my frozen yogurt to be creamy, or healthier?
Creamy won. No surprise really since I always choose flavor & texture over calorie count.
…and wouldn’t you know it, adding an egg yolk & some sweetened condensed milk turned my frozen treat from a slushy mess into a creamy, delicious dessert.
So I have to ask myself, what’s really in all those frozen yogurts out there? Maybe it will require some investigation, maybe not, maybe that’s all for another post. We shall see.
I know it’s getting colder outside, but it’s still warm enough for me to get away with this fall concoction. I’m combining the last of the warmth with the flavors of the fall.