Summer is here, so it’s time for a treat! This recipe for frozen yogurt makes smooth, soft-serve-style yogurt with real fruit and an allulose health upgrade. Start with any in-season fruit, such as spring strawberries. Try to find organic, local fruit if you can. The thinnest yogurt is goat, slightly thicker is sheep, and thickest is A2/A2 cow. Allulose adds sweetness without sugar and is a natural GMP1 enhancer.

Place your fruit and yogurt in the Creami container. There’s no need for a separate blender. See the fruit combinations below.

Set the machine to a full container and run it for a four- or five-minute cycle. It doesn’t matter which cycle you choose, as the machine will blend the fruit and yogurt.

Run a second cycle if there are still chunks of fruit.

Freeze overnight.

To finish, allow to sit at room temperature for 5-10 minutes.

Add a couple spoons of fresh yogurt.

Set the machine to BOTTOM HALF and run for a 4 minute cycle like Ice Cream.

Scrape the sides and bottom with a butter knife.

Taste and add a couple teaspoons of allulose to sweeten and balance the tartness if desired.

Add more fresh yogurt if too powdery or thicker than desired.

Run again for another cycle like Lite Ice Cream.

Enjoy.

 

Strawberry: Add 5-10 berries to fill to the freeze line, top with half a cup of yogurt. Blend for 2 cycles back to back.

 

 

 

 

 

 

 

 

Kiwi: 3 kiwi, whole or cut, leave the skin on. Add 1 cup of yogurt on top and blend for 2 cycles back to back. Half size is 2 whole kiwi and half a cup of yogurt.

Add seeds from half a pomegranate with a half to full cup of yogurt. Blend one cycle.

Also consider blueberries, blackberries etc. Get creative as long as it is in-season and organic, preferably local.