MAKES: 16 servings TESTED BY: Colleen W.

090 Greek Frozen Yogurt

TASTING COMMENTS:

Although your frozen yogurt may look ready right from the ice cream maker, ripening it in the freezer for at least 2 hours deepens the flavor and improves the finished texture.—CW

prep 15 minutes freeze per manufacturer’s directions + 2 to 4 hours stand 5 minutes

1. In a bowl stir together all ingredients. Whisk until smooth.

2. Freeze the yogurt mixture in a 1½- or 2-qt. ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze 2 to 4 hours or until firm. Keep frozen up to 1 week. Let stand at room temperature 5 to 15 minutes before serving.

Per serving 84 cal., 1 g fat (1 g sat. fat), 3 mg chol., 35 mg sodium, 15 g carb., 0 g fiber, 15 g sugars, 4 g pro.

Frozen Yogurt Sandwiches Prepare as directed. Spread frozen yogurt on flat sides of oatmeal cookies; top with additional oatmeal cookies, flat sides down. If desired, roll sides in chopped pistachio nuts.

Strawberry Frozen Yogurt Prepare as directed, except add 1 cup sliced strawberries the last minute of freezing in ice cream maker.

Berry Frozen Yogurt Prepare as directed, except add 1 cup blueberries, blackberries, and/or raspberries the last minute of freezing in the ice cream maker.

Mint Frozen Yogurt Prepare as directed, except stir 2 Tbsp. snipped fresh mint into frozen yogurt before placing in airtight container and freezing.

Almond Chocolate Chunk Frozen Yogurt Prepare as directed, except omit the lemon juice and increase the vanilla to 1 Tbsp. before freezing in the ice cream maker. Stir in 1 cup chocolate chunks and ½ cup chopped toasted almonds ( see tip) before placing in airtight container and freezing.

Peach Frozen Yogurt Prepare as directed, except puree 2 cups fresh or frozen (thawed) sliced peaches; swirl into yogurt before placing in airtight container and freezing.

Raspberry Fudge Frozen Yogurt Prepare as directed, except swirl ¼ cup raspberry preserves and ¼ cup chocolate-flavor syrup into frozen yogurt before placing in airtight container and freezing. Serve with shaved chocolate and/or fresh red raspberries.

Banana Frozen Yogurt Prepare as directed, except omit the lemon juice and increase the vanilla to 1 Tbsp. before freezing in the ice cream maker. In a bowl combine 1 sliced banana and ½ cup caramel ice cream topping. Swirl into frozen yogurt before placing in airtight container and freezing.

Double Vanilla Frozen Yogurt Prepare as directed, except omit lemon juice. Split 1 or 2 vanilla beans lengthwise; scrape seeds from beans. Stir the seeds into yogurt before freezing in the ice cream maker.

TESTING NOTES

1. Ice cream makers work by churning a dairy mixture to incorporate air and prevent large ice crystals from forming during the freezing process (small ice crystals = smooth texture). This recipe calls for a small countertop ice cream freezer, which is widely available.

2. When adequately frozen in the ice cream maker, the Greek yogurt mixture will be thick, rich, and creamy. At this point, you’ll transfer the mixture to a freezer-safe container with a tight-fitting lid.

3. Sneak a couple of spoonfuls of the finished Greek Frozen Yogurt before you put it in a freezer container, but then let the mixture ripen in the freezer 2 to 4 hours to improve its consistency and flavor.