Cherry Vanilla Frozen Yogurt

Steps

1. Whisk 12 g caster or granulated sugar1 tbsp caster or granulated sugar1 tbsp granulated sugar18 g caster or granulated sugar1½ tbsp caster or granulated sugar1½ tbsp granulated sugar, 40 g sugar-free sweetener50 ml sugar-free sweetener3½ tbsp allulose or a 1:1 granulated sweetener60 g sugar-free sweetener75 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract, a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt and 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk in a large bowl until the sugar has dissolved.
2. Whisk in 320 g plain Greek yogurt or skyr310 ml plain Greek yogurt or skyr1⅓ cups plain nonfat Greek yogurt480 g plain Greek yogurt or skyr460 ml plain Greek yogurt or skyr2 cups plain nonfat Greek yogurt until completely smooth.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
5. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
6. Pat the chopped cherries dry with paper towel, so they do not bleed into the froyo.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 60 g pitted dark sweet cherries90 ml pitted dark sweet cherries⅓ cup + 1 tbsp pitted dark sweet cherries90 g pitted dark sweet cherries140 ml pitted dark sweet cherries½ cup + 1 tbsp pitted dark sweet cherries, then run Mix-in.

To serve: Top with a few whole cherries, stems and all.