Hacking frozen yogurt: Soy-yogurt with Lemon Zest, filled with Strawberries, Blueberries, Apricot and Kiwi
I’ve finally found the perfect way to freeze yogurt, whether soy or greek, to make the most delicious morning fruity frozen yogurt. It was in this old recipe that my mother had used when she was still cooking non-cordon bleu food for us. Some really important things to remember when making frozen yogurt:
- Adding a little bit of honey will prevent the yogurt from crystallizing, so you can freeze it overnight and it can stand on it’s own
- Cut the fruits into as small pieces as possible for the filling, which will also help stop it crystallizing! But for this recipe, leave some big pieces to freeze on the top for presentation.
- Adding lemon zest goes a long way with a little effort.
Serve this wonderful frozen yogurt as a dessert with a side of fresh fruit, or even have it for breakfast instead of regular yogurt!
from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/153563808334
from Tumblr http://0foodphotography.tumblr.com/post/153564021847