Tart Frozen Yogurt

Name: Tart Frozen Yogurt
Prep time: 5 min
Total time: 24 h 10 min
Ingredients: 60 g (¼ cup + 1 tbsp) caster or granulated sugar; a pinch of fine salt; 90 ml (¼ cup + 2 tbsp) whole milk; 300 g (1¼ cups) plain Greek yogurt or skyr (0–2%); 2 tsp fresh lemon juice

Bright white, tangy and clean, like the original tart flavor at a froyo shop. Light, creamy and not too sweet.

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

429 of 473 ml643 of 709 ml

In the tubpintScale reads

60 g (¼ cup + 1 tbsp)70 ml (60 g)¼ cup + 1 tbsp (60 g)90 g (⅓ cup + 2 tbsp)110 ml (90 g)⅓ cup + 2 tbsp (90 g)caster or granulated sugarcaster or granulated sugargranulated sugar
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt
90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)135 ml (½ cup + 1 tbsp)140 ml (135 ml)½ cup + 1 tbsp (135 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 or skyr (0–2%)plain Greek yogurt or skyr (0–2%)plain nonfat Greek yogurt
2 tsp2 tsp2 tsp15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)fresh lemon juicefresh lemon juicefresh lemon juice

TubsPints

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Steps

Whisk 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar, 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 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk in a large bowl for about 1 minute, until the sugar has dissolved.
Whisk in 300 g plain Greek yogurt or skyr290 ml plain Greek yogurt or skyr1¼ cups plain nonfat Greek yogurt450 g plain Greek yogurt or skyr430 ml plain Greek yogurt or skyr1¾ cups plain nonfat Greek yogurt and 2 tsp fresh lemon juice2 tsp fresh lemon juice2 tsp fresh lemon juice15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice 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: Top with fresh berries, kiwi or mango.

Tips

Skyr works as well as Greek yogurt and is a little tangier.
For a creamier froyo, use whole-milk Greek yogurt instead of nonfat.
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

Strained Greek yogurt is high in protein, which binds water and gives the froyo body. Keeping the sugar moderate lets the tang of the yogurt come through.

Nutrition

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

122kcal

8 gProtein

2 gFat

19 gCarbs

19 gSugar

Whole tubpint: 489 kcal, 33 g protein734 kcal, 50 g protein (709 ml24 oz). Contains: Milk.

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