Frozen Greek Vanilla Yogurt

If you have roughly 30 minutes to spend in the kitchen, Frozen Greek Vanilla Yogurt might be a spectacular gluten free recipe to try. This recipe serves 5. For $1.04 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 193 calories, 13g of protein, and 0g of fat. This recipe is typical of Mediterranean cuisine. 8 people have made this recipe and would make it again. Not a lot of people really liked this side dish. It is brought to you by Taste of Home. Head to the store and pick up vanillan extract, lemon juice, plain greek yogurt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so amazing. Similar recipes include Healthy Vanilla Bean Greek Frozen Yogurt, Greek Vanilla Bean Frozen Yogurt {Soft Serve Style}, and Confession #77: I am a Frozen Yogurt addict… Greek Frozen Yogurt.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Remove yogurt from cheesecloth to a bowl; discard strained liquid. Add sugar and vanilla to yogurt, stirring until sugar is dissolved. In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved. Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding gelatin mixture during the last 10 minutes of processing. Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop. Yield: 2-1/2 cups. Originally published as Frozen Greek Vanilla Yogurt in Taste of Home Nutritional Facts 1/2 cup equals 225 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 57 mg sodium, 36 g carbohydrate, trace fiber, 14 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl.

2. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours.

3. Remove yogurt from cheesecloth to a bowl; discard strained liquid.

4. Add sugar and vanilla to yogurt, stirring until sugar is dissolved.

5. In a small microwave-safe bowl, combine cold water and lemon juice; sprinkle with gelatin and let stand 1 minute. Microwave on high for 30 seconds. Stir and let mixture stand 1 minute or until gelatin is completely dissolved.

6. Pour yogurt mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding gelatin mixture during the last 10 minutes of processing.

7. Transfer frozen yogurt to a freezer container. Freeze 2-4 hours or until firm enough to scoop.

Nutrition Information:

covered percent of daily need