Honey Greek Frozen Yogurt

Name: Honey Greek Frozen Yogurt
Prep time: 5 min
Total time: 24 h 10 min
Ingredients: 60 ml (¼ cup) honey; 80 ml (⅓ cup) whole milk; 300 g (1¼ cups) plain Greek yogurt (5–10%); ½ tsp vanilla extract or paste; a pinch of fine salt

Thick, creamy Greek yogurt sweetened with honey and finished with an extra drizzle. Tangy, floral and rich.

Hands-on: 5 min
Freeze: 24 h
Program: Frozen Yogurt
Makes: 4 servings6 servings

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

434 of 473 ml650 of 709 ml

In the tubpintScale reads

60 ml (¼ cup)60 ml¼ cup (60 ml)90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)honeyhoneyhoney
80 ml (⅓ cup)80 ml⅓ cup (80 ml)120 ml (½ cup)120 ml½ cup (120 ml)whole milkwhole milkwhole milk
300 g (1¼ cups)290 ml (300 g)1¼ cups (300 g)450 g (1¾ cups)430 ml (450 g)1¾ cups (450 g)plain Greek yogurt (5–10%)plain Greek yogurt (5–10%)plain whole-milk Greek yogurt
½ tsp½ tsp½ tsp¾ tsp¾ tsp¾ tspvanilla extract or pastevanilla extract or pastevanilla extract
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

TubsPints

Show both units Scale mode

Steps

Microwave 60 ml honey60 ml honey¼ cup honey90 ml honey90 ml honey¼ cup + 2 tbsp honey and 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk in a large bowl for 30 seconds. Stir until the honey dissolves.
Whisk in 300 g plain Greek yogurt290 ml plain Greek yogurt1¼ cups plain whole-milk Greek yogurt450 g plain Greek yogurt430 ml plain Greek yogurt1¾ cups plain whole-milk Greek yogurt, ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract and 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 until completely smooth.
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.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
If it looks crumbly or 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.

To serve: Drizzle each scoop with honey right before serving.

Tips

A mild, runny honey such as clover or acacia gives the cleanest flavor.
For a Greek-style dessert, add toasted walnuts along with the honey drizzle.
Leftovers: smooth the top flat, refreeze, then run the program again before serving.

Texture not right? Find the fix in Texture help.

Why it works

Honey is rich in fructose, which lowers the freezing point more than table sugar, so the froyo stays soft. Whole-milk Greek yogurt adds the fat and protein that make it creamy.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

152kcal

7 gProtein

4 gFat

22 gCarbs

22 gSugar

Whole tubpint: 607 kcal, 30 g protein911 kcal, 45 g protein (709 ml24 oz). Contains: Milk.

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