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Monday, June 10, 2013

Frozen Yogurt with Fresh Berries & Cream {{Low Carb Option}}

It's getting hotter and hotter as the Summer draws closer each day. I haven't been spending much time in the kitchen because it's hot enough without being in the kitchen with the oven on. I've also been avoiding baking due to the increase in my waist line from ALL my baking adventures through the winter

With that said I do have some fun sugar filled stuff to share with you later on in the week, but for today  I thought I would start with something lighter and easier and slightly more healthy then the typical run of the mill baked goods and to boot there is not baking involved.

Frozen yogurt with fresh berries and cream.


Try as I might I just couldn't come up with a better name then what it actually was. I guess you could call it a frozen yogurt pie or something like that, but I figured straight to the point is what most of us need on Monday mornings...I know I do anyway.

This is as straightforwards a dessert if any and all you really need to do is be able to mix and pour and maybe do a little smoothing, but I'm confident that you can!!

This is what you will need to make this....

  • 9x9 pan
  • Wax Paper
  • 3- 6oz. containers of plan Greek yogurt
  • 2 cups Heavy Whipping Cream Divided
  • 1 tsp Vanilla extract
  • 2 tsp. Honey
  • 1 1/2 Tbsp. Blueberry preserves (Jam)
  • 1 1/2 Tbsp. Raspberry Preserves(jam)
  • 1/4 cup Fresh Blueberries...plus some for garnish
  • Raspberries for garnish
  • Lemon zest for garnish (optional)
For a lower carb low sugar version substitute swap....
  • 1/4 cup of frozen pureed blueberries for the blueberry preserves
  • 1/4 cup of frozen pureed raspberries for the raspberry preserves
  • Sweetener of choice (Stevia, Splenda, etc)
If you opt for the lower carb version, you will most likely need to add a little sweetener to the plain yogurt, do this to your own taste preference.


This does take a bit of time, only because you need to freeze each layer before adding the next one. But the actual prep time is really super easy. First line your 9x9 pan with a square of wax paper. This will make it easier to remove after it is done.


Next you can start getting all your yogurt mixed and ready. Split the yogurt (1 1/2 containers each) evenly between two small mixing bowls. Add in your blueberry preserve to the first bowl.


Mix it well and add in your fresh blueberries, put aside as you get the next one ready.


Add your raspberry preserve to the bowl and mix well. Store in the fridge until it is needed.


Pour your blueberry yogurt mixture into the 9x9 pan and spread it evenly in the pan,


Cover the top with tinfoil and put it in the freezer for about 45-60 minutes.


Take pan out of the freezer and let it sit on the counter as you prepare the middle layer. Mix I tbsp. of honey and 1/2 tsp of vanilla extract in a bowl until you have whipped cream, it should take a few minutes. Use an electric mixer or a whisk and whip it up.


Scoop whipped cream on top of the frozen blueberry layer.


Spread it evenly across and smooth it the best you can. Cover in tinfoil again and freeze for an additional 45-60 minutes.


After it is frozen you can add the last layer to it. Pour your Raspberry yogurt on top of the other layers.


Spread evenly over the top. you may want to shimmy or bang the pan to make it settle smoothly. Once again cover in tinfoil and let it freeze for about 45-60 minutes.


After it is completely frozen score the edges so that it is easier to remove.


Cover with a sheet of wax paper (keeps it neat) and flip out of the pan.


You can let it settle for a minute and prepare the rest of your whipped cream before you cut it up.
Once again take your heavy cream, honey and vanilla extract and whip it up for a few minutes until you have whipped cream. Using a sharp knife cut into squares and top with fresh berries and whipped cream.


If you want to fancy it up a bit a sprinkle some lemon zest on top.


I would suggest letting it soften ever so slightly about 10 min. before serving, but do not let it get super soft or it will get runny and mushy which is not so pretty.


Enjoy it! This can also be made into a low sugar version by switching up a few elements.  

Use frozen blueberries and raspberries pureed in  blender instead of the preserves and use a sweetener like Splenda or go a bit more on the natural side and use Stevia to keep the sugar content down. This can be made in to a low carb easy delicious dessert perfect for a hot summer day when you want something good, but not something heavy!!

Hope you enjoy!!


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