No ice cream maker laying around your kitchen? No problem! With this recipe all you need is an electric mixer, food processor or blender and you'll have some creamy, fruity yogurt to enjoy on these hot summer days! Make this ahead of time because it does need some time to freeze in your freezer.
2 Stocks Fresh Rhubarb
About 1 1/2 to 2 cups fresh or frozen fruit (I used nectarines, strawberries and blueberries)
1/3 cup powdered sugar or honey
1 cup yogurt (plain or flavored, if you use plain you may want to add more sugar, unless you're going for a more tart dessert)
3/4 cup heavy cream (you can omit this and use fat free yogurt for a fat free dessert, but adding a little bit of the heavy cream will give a creamier texture when finished)
Directions:
1. Trim off the ends of the rhubarb stock and chop into pieces that are about 1/2" thick. Slice your other fruit selections as well.
2. Place rhubarb and fruit in a large skillet over medium heat. Add in the sugar or honey and a dash of water. Allow all ingredients to simmer for 10-15 minutes, or until the rhubarb is broken up.
3. Put the yogurt, heavy cream and rhubarb-fruit mixture in a large bowl and stir to mix thoroughly. Place your frozen-yogurt-to-be in an air tight container and freeze for at least 4 hours, or until the mixture hardens.
4. When you want to serve, remove from freezer and let thaw in the refrigerator for a few hours, or defrost in the microwave until the yogurt is soft enough to work with. To remove any ice crystals and make the texture more creamy, blend with electric mixer, food processor or blender.
5. Serve, enjoy, and think of all of the combinations of frozen yogurt you can make this summer! Add in a swirl of melted chocolate or Nutella, switch up the yogurt flavors and the fruits, throw some fresh mint into the simmering fruit mixture....the possibilities go on and on! We served ours over a slice of berry loaf.
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