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Oh, did you think I was done posting sour cherry recipes? Just because we’ve talked about little else for weeks? Not quite yet, my friends. First there’s sour cherry frozen yogurt.
We still have a couple of pounds of sour cherries in the fridge from our picking expedition, and I wanted to put together a simple dessert to cap off our top-notch Independence Day weekend. This frozen yogurt came together in my head — and immediately thereafter in the world — in the time it took us to play half a Scrabble game and then abandon it in favor of dinner.
This easy frozen yogurt recipe is great as written, but it’s also flexible. Swap in a different summer fruit, choose the fat content, churn or don’t churn. It’s up to you!
Sour cherry frozen yogurt tips
Made with fat-free Greek-style yogurt, which is what we usually have on hand for smoothies and eating, this makes a bright and refreshing dessert. You could bulk it up with full-fat yogurt for a creamier experience or even make it vegan using Greek-style yogurt made from coconut. I’ve also noted below that churning is technically optional, though we chose to do it because it’s quick and fun.
A flexible, easy frozen yogurt recipe
I strongly encourage making this recipe, whether it’s with sour cherries or another summer fruit. Berries or super-ripe chopped peaches would work well. It’s so easy and happy-making that there’s basically no reason not to do it. Let’s leave it there for today. See you soon.
- 2/3 cup sugar
- 1/3 cup water
- 2 cups pitted sour cherries, frozen
- 1 cup plain Greek-style yogurt*
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional**
- Combine sugar and water in a small pot and set over medium-high heat to boil. Stir from time to time, and remove from heat as soon as sugar is dissolved. Set aside to cool before proceeding.
- Combine sugar syrup, cherries, yogurt and vanilla and almond extracts in a good blender and puree until smooth.
- Pour mixture into an ice cream maker and churn according to manufacturer's instructions until frozen.***
- Serve immediately or scoop into a pint container and place in freezer for an hour or two. If freezing overnight, you'll need to let it sit on the counter for 10 minutes and then dip the ice cream scoop in hot water before each serving. The yogurt will be slightly icy if frozen overnight (as in the photos, which I took the next day) -- but it's still absolutely delicious.
* Use whatever Greek-style plain yogurt you like. I used Chobani, which is fat free, and it turned out great. A full-fat yogurt would make a creamier result with a slightly less-intense cherry flavor. You can make it vegan with a coconut-based Greek-style yogurt if you like.
** A dash of almond really brings out the flavor of cherries. I was glad to have it but told the tween I'd let you know of her preference to skip it next time.
*** Since the cherries start out frozen and get mixed in a blender, if you let the sugar syrup cool completely or even chill it, I think you could technically skip the churning step and just pour the froyo from the blender into a pint container to firm up a bit in the freezer. We like using our ice cream maker, and I'd rushed the cooling of the syrup quite a bit, so we opted to churn for the heck of it.
Nutritional information for this recipe was calculated using low-fat Greek yogurt.
Amount Per Serving: Calories: 138Total Fat: 2.4gCarbohydrates: 23.9gFiber: 0.6gProtein: 6.1g