Grammar Girl’s Blackberry Frozen Yogurt Recipe
Monica Reinagel, MS, LD/N, CNS
As promised in this week’s show, here is Grammar Girl’s Recipe for Blackberry Frozen Yogurt. (Click here to see a nutritional analysis of the recipe.)
-
Whirl 2 cups of blackberries in blender, then press through a sieve to remove seeds. Chill.
-
Measure 1/2 c. skim milk into medium bowl and sprinkle 2 teaspoons unflavored gelatin over the top.
-
Combine 1 1/4 c. skim milk, ½ cup sugar and ½ cup Splenda in sauce pan and heat over medium heat. When mixture boils, pour over milk and gelatin and stir until dissolved (~2 minutes).
-
Stir in the strained, chilled berries.
-
Stir in 2 cups fat-free Greek-style yogurt and 1 t. vanilla extract.
-
Chill for at least two hours and then freeze in ice cream maker according to manufacturer’s directions
Grammar Girl’s Note: Yogurt is quite hard when frozen. Let soften at room temperature for 15 minutes before serving.
Nutrition Diva’s Notes: Using low-fat milk instead of skim and 2% Greek yogurt instead of fat-free will produce a slightly softer and creamier texture. You can also substitute strawberries or blueberries for the blackberries, which saves the trouble of having to remove the seeds. Finally, you may wish to adjust the level of sweetener. (I prefer it without the Splenda.)
Blackberries pail from Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.