Oh my gosh, it feels good to be back! Our internet woes are over, it was 60 degrees today, and Henry got a bath.
Some of us enjoyed that more than others.
We don’t usually bathe him (he’s not the biggest fan) but he was starting to look rumpled and smelled a bit basement-y from his stint in my parents’ house, so since it was so warm out and he could bask in the sun the rest of the day I decided to go ahead and dunk him.
To celebrate the rest of the beautiful spring (I wish) day, Fritz and I walked down port (our cool term for going downtown on the Long Island Sound), got a big bowl of chile con carne to share from Salsa Salsa, and came back for some vanilla frozen yogurt!
It’s a basic and easy recipe that you should really try. So good as a nice, plain bowl of frozen dessert perfection.
Vanilla Frozen Yogurt (from 101 Cookbooks)
- 3 C plain Greek yogurt
- 2/3 C sugar
- 1 t vanilla
Seriously. That’s it!
Stir the sugar and vanilla into the yogurt until the sugar dissolves (it should only take a minute or two).
Pour the whole mixture into the bowl of an ice cream maker (here’s a hint for you–keep the ice cream maker bowl in the freezer so for times like these you can make frozen yogurt on a whim!) and let ‘er rip!
It helps if you can have a cat guard it during mixing time. It’s an important step you shouldn’t skip.
In about 20 minutes, you should have yourself a nice bowl of soft-serve perfection.
Serve it up and enjoy! Once you try it plain, I give you permission to add in raspberries and chocolate and coconut and what-have-you. I took the advice from the original recipe to try it plain first, and I have to suggest that you do the same.
This makes about a quart of froyo. One tip–it freezes quite solidly once you put it in the freezer, so give it some time to soften before you serve it the second time.
It does freeze super creamy–no big ice crystals. And seriously, the perfect amount of yogurt tang and sugary sweetness.
Sometimes easy recipes are just the best!