Wednesday, November 30, 2011

Pink berries, but not Pinkberry

The week after Thanksgiving should logically be a time of contemplative fasting in preparation for the onslaught of holiday festivities that all seem to center around the creating and eating of baked goods. Or maybe that's just my Unitarian upbringing and other people's holidays don't revolve quite so much around gingerbread. At any rate, this year a wrench has been thrown in my post-Thanksgiving salad and proper portions eating (to be fair, I've never actually done this the week after Thanksgiving). Namely, my parents gave me an early Christmas present when I saw them over Thanksgiving: an ice cream maker.

This new toy, plus the fact the weather has been unseasonably warm here in Astoria, means I had no choice but to start the holiday season (for indeed: it has started in force here in New York) with a nice frozen treat. My only concession was to make frozen yogurt instead of ice cream, but it's really not much of a concession because I insist on using only full fat yogurt. So to break in my present I made this:

Raspberry chocolate chip frozen yogurt. It would have been fine without the chips, but I do like a little texture. It was deliciously tart with just the right amount of sweetness.

I don't really have a recipe to post because there isn't much to make frozen yogurt, but I can work through my process, such as it is. I mixed about 2 cups of plain, unsweetened organic yogurt (full fat, naturally) with an entire bag of frozen raspberries (at $4.99 for a 12 0z bag, it was only slightly cheaper than buying two 6 oz cartons of fresh raspberries, but I knew if I bought the fresh ones I would eat all of them before I made the yogurt), about a teaspoon vanilla, and maybe a quarter cup of sugar in the blender until smooth and outrageously fuchsia. Then I dumped it in the ice cream maker and turned it on. After about 20 minutes, I stirred in a handful of chocolate chips. And that, my readers, is how you make heaven in a bowl.

Once I decide it's close enough to the holidays that I can stop feigning seasonal spartanism, I'm going to make this deliciousness. Now there's an ice cream that appreciates the reason for the season.


  1. Full-fat yogurt is definitely lower in fat than ice cream. Sounds yummy!

  2. Great! Then full-fat yogurt it is! Although, I will be making the switch to ice cream soon regardless.