I’m doing a little celebrating tonight! Today I was officially accepted into my Dietetics program. For those of you who don’t know, I’ve been taking classes at two schools for the past several quarters so that I can transition to the second school when I graduate from the first in June. Doing this requires a lot of planning, and it means you have to take a lot of classes before you can actually apply to the program itself. I was finally able to apply a few weeks ago and found out today that I’m one step closer to my goal of becoming a Registered Dietitian! And what better way to celebrate then with a treat?!
As a general rule, I try not to buy big containers of ice cream at the grocery store. As good as it may sound at the time, I inevitably get sick of it about 1/2 way through and then the carton does nothing but take up my precious freezer space! But for the last few weeks I have been CRAVING frozen yogurt. Both of the places around here where I can get this delicious treat are not exactly “just around the corner” so I’ve been doing without. SAD FACE 🙁
As you may recall, ever since my Chobani experience, I’ve become somewhat obsessed with finding ways to use plain, non-fat Chobani. I used it to make some DELICIOUS curried sweet potato and red pepper dip, I marinated my tandoori chicken in it, and I used it to make my own frozen yogurt!
I stumbled across this recipe for Cranberry Frozen Yogurt and new I had to give it a try! I was a little wary at first because I don’t have an ice cream maker, but I came across a post appropriately titled How To Make Ice Cream Without A Machine and I knew I was all set!
Watch and learn, my friends!
Empty a bag of cranberries into a pan and add some sugar. Let them burst open and simmer away for a while.
Scoop the cranberries into a strainer and use a spatula to press the juice through and leave the chunky parts in the strainer. Discard the berry remains and mix some Greek yogurt, maple syrup, lemon juice and vanilla into the strained cranberries.
Cover the bowl with syran wrap and pop it in the freezer. Every 45 minutes, take the bowl out and scrape away the parts that are starting to freeze to the sides, mix it all up and put it back. Eventually it will freeze and thicken. OR, if you get lazy like me and get tired of stirring, just go to bed and when you wake up it will be frozen. Transfer it to a airtight container and enjoy!
The result? Divine. It kinda tastes like cheesecake. Weird, I know…the hubby came up with it! But he’s so right. You’ll just have to try it for yourself.
Our favorite way to enjoy it? Served over some warm Oatmeal PB & J cookies- without the J!
yum…Yum…YUM! Trying this with strawberries next time 🙂
Cranberry Frozen Yogurt
12 oz fresh cranberries
1/2 c sugar
1 1/2 c non-fat Greek yogurt
1/4 c maple syrup
1 Tbsp lemon juice
1 tsp vanilla
1. Pour cranberries into a medium saucepan and add sugar. Stir to combine and heat until berries burst and mixture has thickened (10-15 min).
2. Pour cranberries into a fine strainer and push through. Discard the chunky berry remains and cool the strained cranberries.
3. Once cooled, add yogurt, syrup, lemon juice and vanilla and mix thoroughly.
4. Cover and place in the freezer. Remove every 45 minutes, scrape the sides of the bowl and stir mixture well.
5. When frozen, transfer to an airtight container for storage.
So tell me, have you ever made your own ice cream or frozen yogurt? What kind??