Frozen Greek Vanilla Yogurt Recipe
- 3 cups reduced-fat plain Greek yogurt
- 3/4 cup sugar
- 1-1/2 teaspoons clear vanilla extract
- 1 tablespoon cold water
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours.
- 2. Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved.
- 3. In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved.
- 4. Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding gelatin mixture during the last 10 minutes of processing.
- 5. Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop. Yield: 2-1/2 cups.
1/2 cup equals 225 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 57 mg sodium, 36 g carbohydrate, trace fiber, 14 g protein.
Reviews for Frozen Greek Vanilla Yogurt
"This is VERY yogurty - not like the frozen yogurt you buy in the store - so just know that. It was good, but I agree with the other reviewers. The gelatin step messes up and just gets clumpy when you add it in later. Either add it in before freezing or don't add it at all."
"I love making homemade ice cream and frozen yogurt and this is my favorite vanilla yogurt ice cream I've found. I did use regular yogurt instead of greek so I skipped the step about straining it. Next time I may not use the water, lemon juice, and unflavored gelatin."
"Based on the previous review, I just mixed the gelatin into the yogurt before putting it into my ice cream freezer. It turned out great! My children are dreaming up all the possible mix-ins."
"Did I do something wrong? Step 3 says to prepare the gelatin mixture before you even put the yogurt into your machine. When it was within the last 10 minutes of processing, the gelatin mixture was thick. I put it in anyway and it immediately froze into clumps and was not mixed into the yogurt mixture. Should the directions be changed to prepare the gelatin mixture within the last 10 minutes of processing and then immediately put it into the yogurt mixture--basically swapping steps 3 and 4? Update 6/6/14. Made this again and once the gelatin mixture cooled, I mixed it in with the yogurt and put it in the machine. It worked great. We even added blended strawberries. I would give this 4 stars now but only with the change in directions."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.