*I apologize in advance for my poor pictures. I made the yogurt and had to leave for the evening, which means my minions got into it before I could take a decent picture. The “after” picture really isn’t very good because it’s all that was left after the kids ate it and it was a bit too thawed. I debated with myself about not including it but decided to include it anyhow.*
Soft serve frozen yogurt is EVERYWHERE these days, I mean EVERYWHERE. Even the gas station sells it!
In my neck of the woods the froyo thing works two ways: 1. You pay $3 for a small cup, filled with as much yogurt and topping as you want and you are charged per ounce on top of the cup fee OR 2. The cup is free, you pay by ounce for the yogurt and most toppings are free, though there are some “premium” toppings that are extra.
Expensive AND confusing. When did frozen yogurt get so fancy? And did I mention expensive and confusing??
Basically, if you went to your local froyo joint and bought a small cup of plain yogurt you’re going to pay about $.50/ounce, more if you want toppings. You can make it at home for $.30/ounce, less if you buy the ingredients on sale or use what you have.
Frozen yogurt is very easy to make on your own AND you won’t go broke giving each kid a cup.
The prices I list below are what I paid for the ingredients at the grocery store in mid-May, 2013. They are not sale prices. Also, I chose plain yogurt and strawberries, feel free to be more adventurous. My favorite froyo is mango yogurt with honey and sunflower seeds on top *YUM*
Note that the higher the fat content of the yogurt the softer the texture will be and the better it’ll survive the freezing process.
Strawberry Soft-Serve Frozen Yogurt ($.30/ounce)
(1) 17 ounce tub of plain or vanilla greek yogurt ($3.50)
(1) small bag frozen strawberries ($2.50)
Puree the frozen berries in a food processor, do not thaw.
Empty the yogurt into a larger container*.
Add the strawberries to the yogurt, mix well.
Seal the container and put in the freezer. It’s best if you can stir the yogurt around every hour or so, just to keep it soft.
Serve in about 4 hours. If you plan on keeping the yogurt to serve the next day I suggest wrapping the container in a few towels so it doesn’t freeze completely. If it does freeze solid simply thaw it out in the fridge for 2 hours or so and mix well before serving.
*- some people strain the yogurt before mixing and freezing. Greek yogurt is already strained and I skip this step, but if you want to make the yogurt a day or more ahead of time I suggest the straining as it won’t freeze quite as solid.