Time: 25 minutes, plus 2 hours to freeze. The quality of yogurt really matters here; look for brands without unnecessary additives (Straus Family Creamery is our favorite). We prefer a fairly tangy yogurt, so add more sugar if you want yours sweeter. Like most frozen desserts, this fro-yo tastes best when fresh.
32 ounces (about 4 cups) plain nonfat yogurt
About 3/4 cup sugar
How to Make It
In a medium bowl, whisk together yogurt and sugar until sugar dissolves. Taste and add more sugar if you like.
Spoon mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer yogurt to a container and freeze until firm, about 2 hours.
Make ahead: Freeze up to 1 week. Let soften at room temperature about 45 minutes before scooping, or microwave a few seconds until softened.
Note: Nutritional analysis is per 1/2-cup serving.
I like the tart yogurt now sold at frozen yogurt shops and I'm happy to learn how easy it is to make it myself. Glad to have found a RECIPE that show me how. Don't worry about starting with "tart and tangy" yogurt because all yogurt can be described as tart and tangy and will work in this recipe.
I hate flamers, so I won't be one of them; however, this "recipe" almost makes me want to join their ranks. How can you call this a recipe? All you do is buy yogurt and add sugar. True it is simple, but ridiculously so. It is not a recipe and, in my opinion, it is of absolutely no value. By the way, if you want to call it "Tart and Tangy," your "recipe" should state that you have to buy "Tart and Tangy" yogurt, since your "recipe" does nothing to make it so. All in all, a very strange and puzzling "recipe". Could I have missed a page?