(got this off of Sheknows.com, but I pretty sure they got it from Bravotv.com)
I tend to have a wild imagination - one that would often times get me in trouble during the school day in elementary, because I was usually looking out the window day dreaming. I still find myself swept away with my little mental escapades.
The other day, I was making frozen yogurt. I was thoroughly inspired by Lisa, over at Korean American Mommy, with her version of frozen yogurt. I had over-bought yogurt that week and need to use it up fast. I had never made frozen yogurt because it just didn't sound that good to me. I have two memories of frozen yogurt. One was the 1988 version of Dannon yogurt thrown in the freezer to make a solid block of unsweetened yogurt on the top with all the sweet stuff at the bottom. I remember trying to scrape away at the crystallized, rock hard yogurt with my plastic spork during lunch in the school lunchroom- frustrating to say the least. I would just reach the sweet fruity goodness at the bottom an the bell would ring. All that furious scraping for nothing. The other was TCBY "yogurt", which I know the slogan was "I Can't Believe It's Not Yogurt", but seriously, I don't believe it. Let's just call it what it was...soft serve ice cream.
I grabbed a peach and halved it. I plopped it down for the photo shoot. It was now the vessel for my REAL frozen yogurt. I delicately placed a scoop of my freshly churned yogurt on top. It looked so lush sitting there as I took it's picture that I just had to take a bite. No need for spoons, just picked it up and bit it. What a great combo! Creamy cold blueberry yogurt on top of a room temperature juicy peach. Colors, textures, temperatures; all there and all working together harmoniously. This would be a great end to a great meal, especially on these hot summer nights.
So Wylie, if you ever need advice on how to freeze something without liquid nitrogen, give me a call.
Frozen Blueberry Yogurt
1 32 oz. container whole organic plain yogurt
1 10oz. bag frozen organic blueberries
1/4 cup (I'm going to stop saying "organic" just assume) sugar
1 tbls. agave nectar