- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
I like to call
this "Ketogenic Yogurt". It's thick, smooth and creamy without the tang
of normal Greek yogurt.
- 500g Full Fat Greek Yogurt
- 250g Heavy Cream
- 15ml (1 tbsp) Vanilla
- 4 packets SweetLeaf Sweetener OR
- 50mg (1/4 tsp) Pure Stevia OR
- 10 drops of Liquid Stevia
- Put the yogurt into a large mixing bowl.
- Add the heavy cream and vanilla. Stir until mostly combined.
- Add the sweetener to the mix and stir until completely
dissolved. If using a solid sweetener, try not to get a big clump of it as it can stick together and
make a lump. Taste as you go!
- (OPTIONAL)Refrigerate for 30 minutes to thicken.
I have an easy way of measuring this out. 500g is exactly 1 tub of
Fage Total and 250g of cream is about 1/2 of that tub. So empty the tub
of yogurt into the mixing bowl and then fill the tub 1/2 way with cream!
The full fat Greek yogurt plus the cream is the best. If you
are trying to reduce your fat or calories though, use 0% fat
Greek yogurt. I use between 120g (1/2 cup) to 250g (1 cup). The
cream is an important ingredient because it removes the "tang"
of the Greek yogurt and it thins out the texture, making it
closer to a normal yogurt.
- Mash up a pint of fresh berries (strawberries, raspberries, blueberries,
- If you have frozen berries, use a bit more fruit (e.g. the entire
bag) and cook them down first either on the stove or in the microwave
to defrost them.
- For the fastest mashing use a blender or food processor.
- Optionally, strain out the pulp by pushing through a mesh strainer
and just use the juice.
- Add fruit mix to the yogurt base. You may need to adjust the amount
of sweetener depending on how sweet the berries are.
- Mix the cream with either cocoa powder (2 Tbsp) or melted bakers chocolate
- Heat and whisk until the chocolate is completely mixed in.
- Add to yogurt base.
- Since chocolate is bitter, add more sweetener to taste.
- Place your ice cream maker bowl in the freezer at least 6 hours beforehand.
- Make your yogurt base and use more sweetener than you think is necessary.
Cold foods have a less intense taste, if you don't use additional sweetener,
it will not be sweet enough when frozen.
- Place yogurt base in your ice cream maker and check the consistency
after 1/2 the usual time called for by your maker. For example mine says
30 minutes but I only let it go for 15 so that it has a soft-serve consistency.
Since it doesn't have sugar and crazy industrial ingrediants,
it won't freeze well for long. I would eat it within a day
otherwise you will have a brick on your hands!