My kids eat plain yogurt literally by the bucket. I actually do buy them in 1kg buckets. And I usually take two of these buckets as one will probably not last longer than a day or two. They have yogurt every day with plain brown rice and/or Red Lentil Dal
. Or as a snack on its own, or for breakfast with chopped grapes and almonds. Only recently my son discovered his love for frozen yogurt. It will be a welcome cool and refreshing treat for the forthcoming summer months.
I am always happy when I find a dessert, snack or treat that they like AND that is healthy AND can be homemade. But that still looks like a kids treat, and not like some hippie health food. Because in reality, my kids do see what other kids have for snacks. And they are old enough to see that the snacks that I allow them are different to what the neighbors' kids and school mates eat.
But I take the opportunity to clap myself on the shoulder: I have laid a good groundwork so far in educating my kids about food, telling them what is healthy and what is not and why and why it is important to eat lots of certain foods and only little of others.
In a way it makes me happy, when my son tells my on the way back from school what incredible junk food one or the other classmate had in his lunch box today.
Our ice cream maker has been in use throughout the winter with various honey-sweetened
raw fruit sorbets (e.g. kiwi
) that a certain family
member likes to eat as dessert after dinner. It's his way of eating fresh fruit.
Now I will have to squeeze in some frozen yogurt sessions into the schedule. Which I will do. Happily. Because I like the Vanilla Frozen Yogurt too. It's has such a simple straight forward tangy and refreshing taste. Well, nothing else could be expected from a three-ingredient dessert. Enjoy.
VANILLA FROZEN YOGURT
4 cups whole milk yogurt OR 2 cups strained/Greek yogurt
80g raw sugar, powdered*
1 vanilla bean, scraped OR 2 teaspoons vanilla extract
* You can grind regular sugar in a spice or coffee grinder to achieve finer sugar granules
If you use regular whole milk yogurt, strain the yogurt through several layers of cheesecloth or clean kitchen towel for two
hours. Discard the whey.
Stir the sugar and the vanilla into the strained or Greek yogurt until well and evenly combined.
WITH ICE CREAM MAKER
Transfer mixture to ice cream maker and follow its instructions.
WITHOUT ICE CREAM MAKER
Pour the yogurt mixture into a shallow bowl or pan. Freeze until almost
solid, about 1-2 hours. Take out of the freezer, and thoroughly stir it with a fork. Put
back into freezer and freeze until solid.
Scoop out the frozen mixture and place it into a food processor. Pulse
until smooth. Transfer frozen yogurt to airtight container and return to
freezer until ready to serve.
You may want to take out the ice cream and leave it at room temperature for
10 minutes before serving to soften and make scooping