Chocolate Frozen Greek Yogurt With a Raspberry Compote

Chocolate Frozen Greek Yogurt With a Raspberry Compote

It is that time of the year again when it is hot and all you want is something cold and sweet to take the edge off. It is also swimsuit season so you also want something that won't put a dent in your diet. I have the solution for you, chocolate frozen greek yogurt with a raspberry compote. These two recipes inspired this post: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1223068 http://www.food.com/recipe/raspberry-compote-432602

Fro Yo

1. If you are using a household ice cream maker like I am, the first step is to put the freezer bowl in the freezer until you can't hear liquid sloshing around while you shake the bowl. That takes 6+ hours. If you are like me, just leave the bowl in the freezer the night before.

2. Mix in a separate bowl:

•  3 cups (24 ounces) of non-fat Greek yogurt 
• 3/4 a cup of sweetener. I used 3/8 a cup of granulated white sugar and 3/8 a cup of Splenda. You couldn't even tell there was Splenda in the fro-yo.
• 6 tablespoons of unsweetened cocoa powder.
• 1 tablespoon of vanilla extract
• I added 1 tablespoon of Kahlua, because why not

 

3. Chill your yogurt base in the fridge for an hour or more.

4. Once the ice cream bowl and the yogurt bowl have chilled, you are ready to use the ice cream maker. This is the one I have.

You basically put the frozen ice cream bowl, the paddle, and top in the ice cream maker, then flip the switch on. While the machine is going, pour in your base.  A lot of the time, the base on the edge of the bowl freezes before the base on the inside of the bowl because it is much colder on the edge. The frozen base acts as a buffer to freezing the rest of the base. To prevent this from happening, use a sturdy silicone spatula to scrape off the frozen base from the edge.

5. After about half an hour, your fro-yo will have a soft serve consistency. This means your ice cream maker did what it needed to do. You can enjoy it now, or stiffen it up in the freezer.

 Raspberry Compote

Chocolate anything is great on its own, but I wanted to add something with raspberries. This compote is the perfect complement to chocolate frozen yogurt.

1. In a pot, get 1 quart (4 cups) of water boiling.

2.Once the water is boiling, mix in 1 cup of sugar and 1 pint of fresh raspberries.

3. Boil for 25 to 45 minutes, until the mixture thickens up to your liking. If it doesn't thicken up enough, add in some corn starch that has been mixed with water to form a slurry. Make sure the corn starch has enough time to be in the boiling mixture to activate. I left the seeds in, but you can strain them out.

 That is it. Please note that the frozen yogurt might get too solid after you put it in the freezer initially. In that case, before it gets too hard, but the fro yo in an ice cube tray or Popsicle mold. This fro yo tastes great as a Popsicle.