Homemade berry frozen yogurt can be healthy and delicious when made with THM ingredients and standards. This recipe is a THM S recipe, but could easily be paired down to a fuel pull with a few minor tweaks.
Two months ago our low temperature was 28 degrees Fahrenheit. Yesterday, the temperatures soared to over 100 degrees! Talk about a temperature swing! Our bodies were just not used to the temperatures and I resorted to a dinner of my favorite berry frozen yogurt.
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Frozen Yogurt Versus Ice Cream
What's the difference between frozen yogurt and ice cream? I told my kids that we were going to make ice cream for dinner all day as the temperatures climbed and it was not until I got to my fridge that I realized that it wasn't possible.
What was I missing?
Heavy whipping cream!
Instead, I whipped out (see what I did there) the unsweetened Greek yogurt and cottage cheese.
With Trim Healthy Mama, full-fat cottage cheese is considered an S option whereas Low-Cat Cottage Cheese is considered an FP option. Likewise 0% Greek yogurt is considered an FP and whole milk Greek yogurt is considered an S option.
In this recipe, I'm using all S options, which still makes this frozen yogurt and not ice cream.
My kids never knew the difference! You will be making four generous servings with this recipe and it's still creamy and delicious just like ice cream!
Tips and Tricks for Frozen Yogurt
- Use Greek yogurt instead of regular yogurt. Regular yogurt has added water which will make ice crystals on your frozen yogurt. It waters down the consistency and makes it less like ice cream.
- Use cottage cheese instead of all yogurt. This is another added way to make the frozen yogurt tastes more like ice cream.
- Don't skip the glycerin. Some people get weirded out by this little ingredient. There are two main reasons I include it in my ice cream recipes. The first is because it helps keep the consistency more like ice cream. The second is because it helps keep the frozen yogurt from sticking to the sides of the churn.
In order to keep this a Trim Healthy Mama recipe, we are going to use stevia for this recipe.
My favorite way to sweeten ice cream is pure stevia. Most of my recipes use Gentle Sweet as my sweetener because I find it a more friendly sweetener to use and get used to taste-wise, but in the case of ice cream and frozen yogurt, pure stevia is cost-effective and sweetens lovely.
If you are living a sugar-free lifestyle, there are many other sugar alternatives that you can use.
Is the sugar-free lifestyle intriguing to you? Maybe you need my sugar-free 5-day challenge email course!
You will get the complete 5-Day Sugar Challenge Workbook, the 5-day email course, corresponding worksheets and prompts,
Berry Frozen Yogurt Youtube Tutorial
Berry Frozen Yogurt
It's time for the good stuff now! Let's start making our berry frozen yogurt. Let's start with the simple ingredients that you will need.
2 cups frozen berry mix
1 cup full-fat Greek yogurt (unsweetened)
1 cup cottage cheese
½ cup unsweetened almond milk
1 T vegetable glycerin
½ tsp. vanilla extract
7 doonks THM Pure Stevia Extract Powder (more or less to taste)
Can you use fresh berries? Yes, the frozen berry mix is simply for convenience's sake.
How to Make Berry Frozen Yogurt
Blend all ingredients together using a blender or an immersion blender.
Blend until smooth. Chun in a 1.5 quart ice cream maker.
Make according to manufacturers' instructions.
If you prefer your ice cream firmer, place it in the freezer for an additional 30 minutes after churning.
Can you Re-Freeze the Frozen Yogurt?
Yes and not. If you would like to place left-overs in the freezer, scoop them into an airtight container and place them in the freezer. When you are ready to eat it, take it out and let it sit for at least ½ hour. Because this is a frozen yogurt, the ice crystals will be quite stronger. You will need to let it sit until it starts to melt.
However, my favorite way to preserve leftovers is to just let the frozen yogurt melt and put the melted mixture back into the freezer. Place the churn back into the freezer and whenever you are ready for leftovers you can churn it right back up!
- 2 cups frozen berry mix
- 1 cup full fat Greek yogurt (unsweetened)
- 1 cup cottage cheese
- ½ cup unsweetened almond milk
- 1 T vegetable glycerin
- ½ tsp. vanilla extract
- 7 doonks THM Pure Stevia Extract Powder (more or less to taste)
- Blend all ingredients together using a blender or an immersion blender. Blend until smooth.
- Chun in a 1.5 quart ice cream maker (my favorite is linked). Make according to manufacturers' instructions.
- If you prefer your ice cream firmer, place it in the freezer for an additional 30 minutes after churning.
Blueberries are higher in natural sugars than other berries. Keep in mind that for a THM FP or S recipe your blueberries should be no more than ½ cup.
Glycerin helps create a better ice cream texture and keeps the ice cream from sticking to the churn.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 220mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 12g