According to an email I received from Cold Stone, today is national ice cream day. Isn’t everyday a good ice cream day!! So I thought I post this week’s recipe.
A few weeks ago in the paper there was an article about no cook ice creams and titled “Skinny Dipping” Well I so excited about it and thought I would give one a try that would use up some blueberries we recently picked and save my waist a little!!
These recipe were considered Frozen Yogurts which I have not made yet which was also intriguing. The pictures looked better than mine. They suggest you can serve this right away but mine was soo runny. It also was very sweet. Next timeI think I will forgo the extra sugar, the french vanilla yogurt was sweet enough.
It was a good alternative to the whole cream dessert but really isn’t that was ice cream is all about.
For my friends with milk allergies in their families I bet you could try it will soy yogurt!!
Happy Ice Cream Day!!
SUMMER BERRY FROZEN YOGURT RECIPE
- 3 cups fresh berries (blueberries,strawberries, raspberries, blackberries), mashBed
- 1 cup granulated sugar
- 4 cups of low-fat vanilla yogurt ( I used non fat wonder if that made a difference)
Mix all ingredients together in a bowl
Freeze in an ice cream freezer following manufacturer’s instructions
Serve immediately or transfer to a freezer container and freeze