Fruity Frozen Yogurt
Submitted by lynnegranche
Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.
This frozen yogurt recipe works with whatever fruit you have on hand. Strawberries, bananas, raspberries, peaches, or any combination gets blended with plain yogurt, orange juice syrup, and lemon, then frozen and beaten with egg whites until light and fluffy. No ice cream maker needed.
The two-stage freeze-and-beat process is what gives this its creamy texture instead of an icy block. Freezing to a slush first creates small ice crystals, then beating those crystals smooth with egg whites incorporates air and protein structure. The egg whites act as a stabilizer that keeps the frozen yogurt from turning rock-hard.
The orange juice heated with sugar creates a simple syrup that sweetens the base more evenly than granulated sugar, which can stay gritty in a cold mixture. Adjusting the orange juice down for juicier fruits and compensating with extra lemon is a smart detail that keeps the sweetness balanced no matter what fruit you choose.
Kitchen Tips
- Puree the fruit completely. Chunks of frozen fruit create icy pockets in the finished yogurt. You want a smooth pulp before blending with the yogurt.
- Beat the eggs in one at a time during the slush stage. Adding both at once makes it harder to incorporate them evenly.
- Freeze in individual containers for easier serving. One large pan takes longer to soften at the table.
Variations
- Use frozen fruit instead of fresh when berries aren’t in season. Decrease the orange juice slightly since frozen fruit releases more liquid as it thaws.
- Add a banana to any fruit combination for extra creaminess. Bananas act as a natural emulsifier in frozen desserts.
Ingredients
Directions
Combine sugar and orange juice in a saucepan.
Heat and stir until sugar is dissolved.
Set aside to cool.
Whirl fruit and lemon juice in blender until fruit is pulp.
Add yogurt, blending well.
With motor running, add cooled orange juice mixture.
Pour into a 9-inch square, flat pan and place in freezer for two hours or until mixture is frozen into a slush.
Break up mixture and put in mixer bowl.
Beat until smooth, adding eggs one at a time. Continue beating until light and fluffy.
Return to pan or freezer-proof dessert containers and freeze until firm, about one hour.
For very juicy fruit, such as raspberries or frozen fruit, the orange juice may be decreased in proportion to the amount of juice.
Increase the lemon juice by 1 teaspoon for each ⅛ cup the orange juice is decreased.
NOTES: * A low-calorie frozen dessert with yogurt and fruit -- This refreshing and healthful dessert can be made with any of several types of fruit, such as bananas or strawberries, for a low calorie summer-time treat.
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