Creamy and luscious with a touch of tart, this simple fro-yo was a clear staff favorite. A combination of half-and-half, plain whole-milk yogurt, and a little corn syrup gives the frozen yogurt its supersmooth texture.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
30 mins
total:
5 hrs
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring cherries and brown sugar to a boil in a small saucepan over medium; cook 2 minutes or until cherries begin to soften. Reduce heat to medium-low; cook 13 minutes or until syrupy. Stir in lemon juice. Remove pan from heat; cool. Place cherry mixture in an airtight container; refrigerate 1 hour or until chilled.

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  • Place a 9- x 5-inch loaf pan in freezer; freeze at least 30 minutes. Combine yogurt, half-and-half, granulated sugar, corn syrup, and vanilla bean paste in a bowl; stir with a whisk until smooth. Chill yogurt mixture 1 hour.

  • Pour yogurt mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spread half of frozen yogurt in bottom of loaf pan. Dollop half of cherry mixture over top; swirl into frozen yogurt with the tip of a knife. Repeat procedure with remaining half of frozen yogurt and remaining half of cherry mixture. Gently press a piece of parchment paper directly on top of frozen yogurt; wrap tightly with plastic wrap. Freeze 4 hours or until firm.

Nutrition Facts

148 calories; fat 4.8g; saturated fat 3g; mono fat 0.5g; poly fat 0.1g; protein 4g; carbohydrates 24g; cholesterol 13mg; sodium 54mg; calcium 134mg; sugars 22g; added sugar 14g.
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