Warm summer days of my childhood found us dining on fresh fruit salad topped with sherbet. It was such a treat – dessert for dinner! While I still enjoy sherbet, it is something I rarely purchase – and being that is can be a bit time consuming to make, I opt for frozen yogurt – homemade.
If you have ever tried making frozen yogurt, you know that it is not as simple as opening a container and pouring it into your ice cream freezer – but the technique, once understood, is a very simple one – and one you will use over and over again.
Using a whole-milk yogurt yields the best product. Frozen yogurt purchased at the store – or at your local frozen yogurt shop – is “low-fat” – but contains so many stabilizers that the health benefits of “low-fat” are somehow lost along the way.
For those who are lactose intolerant – or need to avoid dairy all together, fear not! So Delicious Coconut Milk Yogurt makes a fabulous frozen treat!
For those wanting to know more about the process of making frozen yogurt, what types of yogurt to use, click here.
The recipe calls for using an uncooked egg. For info on how to pasteurize eggs at home, click here
But for now, here is one of our favorites. A frozen yogurt, made with Coconut Milk Yogurt, Bananas – and a secret ingredient.