Cranberry Frozen Yogurt

Hi friends!

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??


About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. Congrats on getting into the Dietetics program, I can’t wait to hear about your journey along the way!

  2. Wow that looks so good right now! I saw that David Lebovitz post a while back and have been meaning to try it, and I love the idea of adding cranberries. And congrats on getting accepted into your program!

  3. Oh how very cool! A great dessert and so easy. I must try this soon.

  4. WOW! That looks so simple and yummy!! Have you ever made any frozen dessert using Ricotta Cheese? I know some people like to freeze that and do something with it… I just never have so was wondering if you have :)

    • Vanessa, I have not…but actually my mom just submitted a reader request for homemade ricotta that i’ve been thinking about trying…so that might be the perfect way to use some of it up!

  5. congratulations on getting into your program lindsay! i know how competitive dietetics programs are, so that’s a huge accomplishment! :)

    also, that frozen yogurt is genius! i just got some lemon chobani – i know it’t not the plain, but i think some lemony fro-yo would be amazing!

    • thank you so much! and i am SO jealous you got the lemon. i want to try it SO BADLY and no where by me sells it!! using lemon would be awesome! try it out and enjoy it for me :)

  6. BIG congratulations on the acceptance to the dietetics program. Great news!!!!!! Enjoy the celebration!!!

  7. Homemade fro yo is a summer staple in our freezer. We have the ice cream maker attachment for our Kitchen Aid stand mixer so it’s really easy. I usually just make vanilla so we can top it with whatever we want – Pinkberry style!

  8. Mmm on the frozen yogurt concoction. And CONGRATS on the dietics program!!!

  9. I am totally going to have to try that. One of my good friends used a similar technique this summer to make me Lychee Fro-Yo (I am obsessed with lychees) and I’ve been meaning to attempt a recreation.

    I once tried to make fro-yo with pumpkin (and by once, I mean last week) and I failed…but I think I know what I did wrong. :)

  10. I love this idea!!! I too love finding new ways to use the 0% Greek yogurt. It is so versatile. I love to use it as a dredge for chicken before breading with panko. I then spray with cooking spray and bake on a wire rack over a sheet pan. Crispy, juicy and wonderful!

    • ohhh that’s a good idea. when i marinated my tandoori chicken in it, it did keep it wonderfully moist, but i never would have thought to put breadcrumbs on afterwards. genius!! must try soon.

  11. I made this with strawberries and it turned out fantastic. I will definitely be making this again.

  12. Yay for your dietetics program! Congratulations.

    This yogurt looks great. I’ve been thinking about an ice cream machine but I don’t have space for it. Now I can make my own without it :)

  13. Yum! I’m excited to come across a recipe that doesn’t require an ice cream maker.
    I’ve only made ice cream once, and it was a Nigella recipe (from Nigella Bites)–I don’t quite remember how it worked, but there was lime zest and possible orange zest–it was incredible. My husband didn’t like the texture a lot, but I thought it was perfection.

  14. So I have never been a fan of greek yogurt but you made such a convicted argument for this yogurt that I had to try it. I put it on my waffles and it was sooooo good!!! Thanks for the suggestion.

  15. What a gorgeous colour!! I bet it was awesome. And congrats on the new program!

  16. Amazing news about the program, congrats! I remember how rewarding it was when I was accepted to my program, too! Have fun celebrating!
    p.s. I tried to make risotto… for three hours… and it didn’t work but at least the results are edible! i’m going to do some research into what i did wrong and post about it next week. :) i’m still envious of yours!

  17. OMG I could not for the life of me figure out how Dietetics and Chobani came together because I confused it with Dianetics the Church of Scientology book. Until I read further LOL Can’t wait to try the recipe! Thanks!

  18. Love, love this recipe:-) I adore Chobani too, I actually am addicted to it, LOL:-) I really like the dip you did too, sounds delicious:-) Looking forward to reading more of your blogs:)
    Take care,

  19. yum!! looks easy and yummy!


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