Make your own frozen yogurt at home! (no machine needed).

Frozen yogurt is considered to be a healthier alternative compared to ice creams. Especially in Malaysia we have many famous frozen yogurt eateries that we can go to such as Tutti Frutti, Ilallao, Moo Cow and etc. Most of the time we definitely crave for something sweet and cold (such as a frozen yogurt) on a hot and humid day but too lazy to go out to grab your favourite yogurt? Below I will be sharing some information on frozen yogurt (you must know what you’re eating) and some recipes that you can try out at home (no machine needed!)

What’s frozen yogurt?
Frozen yogurt. People for centuries have been enjoying yogurt in its plain form. However, frozen yogurt seems to be the new trend in Malaysia!. So what is frozen yogurt? The explanation of what it is it’s in the name itself. Frozen yogurt is considered a healthier alternative compared to ice cream. This is mainly believed because of the lower fat content of frozen yogurt compared to ice cream.

As mentioned earlier, there are many dessert shops that offer frozen yogurt and they offer various kinds of toppings too!. However, frozen yogurt is pretty much easy to be made and can be made at home at your convenience. The ingredients used to make frozen yogurt (flavoured) are usually available at home. Try out the recipes below to share it with your family and friends.

Five Frozen Yogurt Special Recipes


1.Strawberry Frozen Yogurt

Ingredients
2 cups (10oz/284g) frozen strawberries
2 Tablespoons honey or agave nectar
Get ¼ cup of plain yogurt which can be greek yogurt, non-fat or full fat
1/2 Tablespoon fresh lemon juice

Instructions
First step, add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).

Then, process until creamy, about 2-3 minutes. After that you can scrape down the side of the bowl to make sure there are no lumps left.

Lastly, transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. You can store it in the freezer and enjoy for up to 1 month.




2.Pineapple and Coconut Frozen Yogurt

Ingredients
2 cups (10oz/284g) frozen pineapple
2 Tablespoons honey or agave nectar
Get 1/4 cup plain yogurt or greek, non-fat or full fat
1/2 Tablespoon fresh lemon juice
2 Tablespoons toasted coconut

Instructions
First. add the frozen pineapple, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).

Second, process until creamy, about 2-3 minutes. After that you can scrape down the side of the bowl to make sure there are no lumps left.

Then, stir in the toasted coconut with a spatula.

Lastly, transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. You can store it in the freezer and enjoy it for up to 1 month.




3. Frozen Breakfast Smoothie Popsicles

Ingredients:
4 oz. strawberries
4 oz. raspberries
4 oz. blueberries
1 quart plain or vanilla Greek yogurt
1/4 cup milk
1/4 honey (optional)
1 1/2 cups granola (recipe follows)

Instructions:
First step, using a medium size pan over medium high heat, combine and cook strawberries and raspberries until it simmers rapidly. After that cook for 10-12 minutes, stirring often, until mixture thickens.

After that, remove from heat and let cool to room temperature. Repeat with blueberries. Little tip: If berries need some sweetening add 4-5 tablespoons sugar to achieve preferred sweetness.

Then, In a large bowl, combine and mix together yogurt, milk and honey. Mixture should be thick, but pourable.

To assemble:
First, pour a tablespoon or two of yogurt in to each mold. Then add a tablespoon of granola and then a tablespoon or two of fruit jam. Continue layering until molds are filled. Next, tap mold against counter to release any air bubbles.

Second, insert popsicle stick and freeze for at least 6 hours (time will vary according to freezer setting and how full it is). In order to remove smoothie pops from mold, run it under hot water.

Third, unmold and enjoy! You can separate each frozen pop with parchment paper and transfer to freezer. Popsicles will keep for unto three weeks.




4. Nutella Frozen Yogurt

Ingredients
2 cups yogurt of choice such as Silk non-dairy and estimated 450g.
2/3 cup chocolate hazelnut butter or Healthy Nutella estimated 160g
1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) estimated 6g
just under 1/4 tsp salt
1/4 cup cacao or cocoa powder estimated 20g
A pinch pure stevia or 1/3 cup sugar or sweetener of choice
1 cup milk of choice. Remember to decrease to 2/3 cup if you used a liquid sweetener)
optional chocolate chips

Instructions:
First, throw two frozen (peeled) over-ripe bananas into a blender or food processor with 3-4 tbsp chocolate hazelnut butter and enough yogurt of choice to help with blending (about 2-3 tbsp).

Finally, taste, then add a little sweetener of choice if needed.




5. Chocolate Chunk Cookie Dough Frozen Yogurt

Ingredients
½ cups Unsalted Butter, Softened
½ cups Packed Dark Brown Sugar
¼ cups Granulated Sugar
2 teaspoons Vanilla Extract
1 cup All-purpose Flour
¼ teaspoons Baking Soda
¼ teaspoons Salt
¾ cups Mini Chocolate Chips Or Chunks
1 cup Vanilla Yogurt

Instructions
First, in a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.

Then, In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.

After that, add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.

Final step, place in a container and cover with lid. Freeze until set, preferably overnight. Then enjoy!

Since you’ve read till the end, I’ll give you 1 more recipe xD


Mango Lassi Frozen Yogurt (personal favourite)

Ingredients
Get 16 ounces mango chunks (1 pound), frozen or fresh.
⅔ cup honey
1 small lime, juiced
⅛ teaspoon salt
2 cups full-fat yogurt, chilled

Instructions
First step, using a medium saucepan, combine the mango (frozen or fresh), honey, lime juice and salt. Boil the mixture gently boil over medium heat. Lower heat to maintain a simmer, then cook, stirring occasionally, for 15 minutes.

After that, remove the mango mixture from heat and let it cool for a few minutes. Then purée the mixture in a blender until it is completely smooth.

Next, transfer the mixture to a bowl (using a larger bowl will help the mixture cool faster) and refrigerate it until the mixture is thoroughly chilled. After that you can let it cool in the refrigerator for a few hours, or even overnight, or speed up the process by placing the bowl in the freezer. Don’t forget to stir every 15 minutes or so, for about 45 minutes.

Finally, mix together your chilled mango mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. You should serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

Thanks for reading!