Saturday, February 2, 2013

Frozen Greek Yogurt

So frozen yogurt. Frozen yogurt is sort of healthy. Kinda? I mean, it's better than eating a pint of heavy cream and egg yolks, sure, but it's still not really doing anything for you. A normal 1/2 cup serving of Pinkberry with no toppings weighs in at about 120 calories--virtually all of it carbohydrates that your body can't really distinguish from sugar anyway. And there's almost nothing in it nutritionally except a smidge of calcium. And me being the white-trash wunderkin, I can't understand how people throw away $5 on fancy coffee drinks let alone this shit. At least coffee is a drug.

And as my friends like telling  me, I am known for saying, "Hey, I can make that better at home" a lot. I'm kind of a dick about it. Mostly because I hate when people throw money away on stupid things but also because I can make that at home. Cheaper. And better for you.

How am I going to do it? Chobani. We're basically just going to take a container of Chobani and dump the entire thing into my ice cream maker. (Ok, you know how I said earlier this week I don't own any fancy kitchen crap? I lied. I have an ice cream maker. I have this one, specifically. It's pretty awesome because I make this recipe a lot. Maybe once a day in the summer time.)

Frozen Greek Yogurt

32 oz container of plain Greek Yogurt (fat-free or low-fat, doesn't matter)
1/4 cup sugar (optional)
1 tbs. vanilla extract (optional)

If you're using my ice cream maker, you just place the frozen ice cream chamber (what the hell is it called?) into your ice cream maker, dump the yogurt and other crap in and let it transmogrify. It'll look like this after about 20 minutes.

Then you can put stuff in it. Any stuff. Here I put in some stewed blackberries. Nom.

No fat and a cup of this stuff weighs in at maybe 200 calories and 24 grams of protein (OR HALF OF MY RECOMMENDED PROTEIN ALLOWANCE NEED FOR THE DAY, PEOPLE. FUCKING VEGETARIAN POWERHOUSE, HERE.)

1 comment:

  1. Brilliant! I'll definitely try this. I have all the ingredients, plus some lovely ginger syrup.