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Frozen Greek Vanilla Yogurt

 Frozen Greek Vanilla Yogurt
It's simple and easy to make your own frozen Greek yogurt—you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
5 ServingsPrep: 15 min.+ chilling Process: 15 min.+ freezing


  • 3 cups reduced-fat plain Greek yogurt
  • 3/4 cup sugar
  • 1-1/2 teaspoons clear McCormick® Pure Vanilla Extract
  • 1 tablespoon cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon unflavored gelatin


  • 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.
  • Remove yogurt from cheesecloth to a bowl; discard strained liquid.
  • Add sugar and vanilla to yogurt, stirring until sugar is dissolved.
  • 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.
  • 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.
  • Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or
  • until firm enough to scoop. Yield: 2-1/2 cups.

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Frozen Greek Vanilla Yogurt (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.