Friday, August 2, 2013

In the kitchen on Thursday and Friday: Mistakes happen

I tried yesterday to make frozen yogurt and ended up with a block of yogurt until I reread the recipe and saw that I was supposed to add milk, which I did today by slightly defrosting what I had and mixing in the milk and I hope (fingers crossed) this works.

Honey Blueberry Frozen Yogurt

1C. greek yogurt (it is already strained, but some recipes recommend doing it again—I did not)
1/4. milk
1 tsp. honey
1/4 C. blueberries

Mix all ingredients in a ice cream maker. Let it "churn" for 30-40 minutes and place in freezer.

I used a Sassafras Ice Cream Maker.

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