"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."

Joy Wilson
Recipe by Food & Wine February 2012

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Joy the Baker

Recipe Summary

active:
30 mins
total:
3 hrs
Yield:
Makes about 1 quart (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick skillet, melt the butter. Add the bananas in a single layer and sprinkle with the brown sugar. Cook over moderate heat, turning once, until caramelized, 8 minutes. Off the heat, add the rum and swirl the pan to dissolve the sugar. Scrape three-quarters of the bananas into a food processor and add 3 tablespoons of the milk. Puree until smooth. Transfer the puree to a small bowl and freeze until chilled, 15 minutes. Chop the remaining bananas and freeze until chilled.

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  • In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla and the remaining 1/2 cup of milk. Whisk in the yogurt until smooth, then the banana puree.

  • Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions until nearly frozen. Mix in the chopped bananas and chocolate. Scrape the frozen yogurt into an airtight container, cover and freeze until firm, at least 2 hours.

Nutrition Facts

99 calories; fat 6g; saturated fat 3g; carbohydrates 13g; fiber 1g; protein 1g.
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