We are back with another addition of #SundaySupper. This week we were challenged with “beat the heat”. Make something that didn’t require the oven. The last couple #SundaySupper’s I have gone the savory route, so I thought it was about time I made dessert.
I had some Greek yogurt that needed to get used. I have been wanting to try frozen yogurt with Greek yogurt. And I had just gone to the farmers market and had more peaches than I knew what to do with. Seemed like the perfect time to put it all together and see what happened. Years ago my husband got me an ice cream maker for my birthday. The first year we used it a lot, trying all kinds of different recipes. But frozen yogurt never worked out. I was hoping these years of experience in the kitchen since, would mean I would finally be successful. Well, not sure what the reason, but it was a success.
This is not as creamy as the custards and ice creams I have made in the past, but it is still delicious. I also think if you used the full fat variety your results would be much creamier. I just had non-fat on hand, so that is what I used. I did have a hard time getting a pretty swirl, but who really cares when it tastes good, right?
- 2 cups Vanilla Greek yogurt
- 1/2 cup sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 2 tsp vodka, (optional, helps prevent crystalization)
- 3 peaches, , peeled and diced
- 1/4 cup sugar
- 1/2 tsp vanilla
- In a large bowl mix together the yogurt, sugar, cream, and 1 tsp vanilla, and vodka if using.
- Pour into ice cream maker, and churn according to the direction.
- Meanwhile, puree the peaches until smooth. Mix in the sugar and vanilla. Set aside.
- Once the yogurt has churned, pour into a container with a tight fitting lid. Gently fold in the peach sauce, leaving a swirl.
- Store in the freezer.
Amount Per ServingCalories 264 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 25mg Sodium 31mg Carbohydrates 42g Net Carbohydrates 0g Fiber 2g Sugar 40g Sugar Alcohols 0g Protein 8g