Enter frozen yogurt. It may not be guilt-free, there is plenty of sugar in there, but much less saturated fat- especially if you’re using low fat yogurt. And while it has a different flavour profile, and shouldn’t be judged against a fine ice cream, it is delicious in its own way and definitely hits the same spot.
Some frozen yogurts I come across are trying to be replicas of ice cream- adding enough sugar to disguise the sourness of the yogurt, and making it into ice cream-like flavours. I think this is a shame- yogurt and cream are very different and different things will suit them, so its much better to play to yogurt’s strengths than try to use it as a substitute for something else.
This recipe adds peanut butter and chocolate, which I know is a popular combo for kids- but this one feels rather grown up to me. A natural peanut butter is used, and its relatively light on the additional sugar- enough for it to be sweet, but not enough to disguise the yogurt’s tang. A bitter dark chocolate complements it well, grated into the mixture in small flecks.
- 2 cups or 1 500g carton plain natural yogurt (whole, low fat or fat free- all works fine)
- 1 tsp vanilla extract
- ½ cup / 100g smooth peanut butter
- ½ cup / 100g caster sugar
- ¼ water
- Appx 25g / a little under 1oz dark chocolate (I use Greens and Black 85% cocoa), grated on a fine setting using a box grater
- Heat the peanut butter, sugar and water in a small saucepan on a low heat. Stir constantly until the sugar has melted and a smooth paste is formed.
- Transfer into a mixing bowl and allow the mixture to cool for a couple of hours, ideally in the fridge.
- Add yogurt, vanilla extract and grated chocolate. Stir until fully incorporated.
- Run through the ice cream maker according to machine instructions.
Source: This recipe is adapted from one on Bay Area Bites.