With dessert recipes, I am conscious of how much sugar I use and I’ve never explained where that comes from. Several years ago, I saw a television program on being aware of your “sugar quotient,” which is your tolerance for sugar. Over time, most people are simply used to super sugary sweets. As someone that used to eat brown sugar Pop Tarts for breakfast and hit the vending machines for animal crackers and Mountain Dew (Mom forbade the consumption of Dew in our home) as a college snack, this helped me to slow down and think about the food I was eating.
Dialing down the sugar is not only a step in the right direction, but I’ve noticed it allows you to really taste the ingredients. Desserts involving fruit are my hands-down favorite, but if you add too much sugar, you cover up the wonderful flavors that occur naturally in the fruit. When you start making things from scratch, you realize there is no substitute for the taste and you have complete control over what you’re eating.
I had heard of Pinkberry and the tart yogurt craze, but could not fully comprehend what tart yogurt meant. Growing up with a TCBY in town, that is what I thought frozen yogurt was. Two years ago, we went to Chicago where several tart yogurt shops have popped up and my brother-in-law’s girlfriend turned me into a tart yogurt lover. I couldn’t believe how much it actually tasted like yogurt. What a concept!
Thanks to Marc, though, I don’t have to go to Chicago to enjoy tart frozen yogurt anymore. He purchased the Kitchen Aid ice cream maker as an anniversary gift along with David Lebovitz’s book, The Perfect Scoop (plus a pizza stone, immersion blender and mandolin-tweet and you shall receive!).
I quickly chose the easiest recipe in the book, vanilla frozen yogurt, wanting to get started right away. Being new to making ice cream or frozen yogurt, I decided not to mess with the recipe the first go-around. It was delicious! I did decide, though, that I wanted something less sweet and more like tart yogurt, so I added more yogurt and less sugar to batch #2. The results could not have been more perfect. You definitely taste the tang of yogurt with a little hint of vanilla and sugar. It is divine with fresh berries. Use the best-quality ingredients you can get your hands on and you will not be disappointed. I can’t wait to have Meg, my tart frozen yogurt buddy, over for a few scoops.
Recipe: Tart Frozen Yogurt
Adapted from David Lebovitz’s The Perfect Scoop
4 C. whole milk plain yogurt (I love Trader Joe’s European-style organic plain whole yogurt)
3/4 C. (scant) granulated sugar
1 t. vanilla
1. Place your storage container for the frozen yogurt in the freezer. This will allow you more time to transfer the mixture into the container and prevent melting.
2. Combine all ingredients in a small bowl or 4 cup pyrex measuring cup (something with a spout will be helpful when pouring into the ice cream maker) and then follow the directions for your ice cream maker.
3. If using the kitchen aid ice cream maker attachment, make sure the bowl is completely frozen and do not take out of the freezer until the ingredients are ready to go. Pour yogurt mixture into the frozen bowl while the ice cream paddle is running and mix on lowest speed for 20-25 minutes.
4. The frozen yogurt is soft right out of the machine, but you can freeze it in an air-tight container for a couple of hours for firmer frozen yogurt. It will keep in the freezer for a week. Let it sit out about 10 minutes before scooping because it becomes quite firm if left in freezer overnight or longer.