Recipe courtesy of Elizabeth Levesque
It is nearly the summer solstice, the longest day of the year, and that always reminds me of the time we lived in Alaska. On 21 Jun, it will be daylight here until after 9 p.m. In Alaska they will probably have about 2 hours of darkness total on that day, and I’m talking dark like dusk. We arrived in Anchorage late in the summer of 2004 and thought it was the coolest thing ever to be able to walk the dogs at 2 a.m., and have to wear sunglasses (it was like the Vegas strip, but family style). We couldn’t make ourselves go to sleep at first, it was just too fascinating to be up and doing stuff outside that we wouldn’t normally be able to do.
Mark went on a fishing trip one year during the solstice; he had to throw on the sunglasses at 1 a.m. , by 3:30 a.m. it was gray outside and they sat around the campfire until 5 a.m. when he and his buddies all started fishing again in full daylight. All this sunlight makes for a short, but rapid growing season. The Saturday Market, which was held in downtown Anchorage, was my favorite place to buy fruits and veggies right from the farmers.
One such trip to the Saturday Market I bought the last 4 crates of raspberries from a farmer. By the time it was all said and done, we ended up with about 3 crates of good berries, and by crates I mean about 6 pints per crate. Quite a lot of the berries were quick frozen and stored for later use ( a wedding cake), and then I discovered plain yogurt and Splenda. I fiddled around with a combination of different fruits (strawberries, bananas, blueberries, peaches, nectarines, and raspberries) and amounts of Splenda until I came up with this recipe.
If you have an ice cream maker, you can pour the mixture in it and the machine will make the frozen yogurt while you are enjoying dinner. However, if you don’t have an ice cream maker, just mix up the recipe and put it in the freezer overnight. It won’t be as creamy, but it will taste just as good. Also, don’t sweat it if you play around too long and can’t find fresh raspberries, frozen fruit works just as well. Hmmm…I seem to be craving a big piece of grilled salmon right about now. Enjoy!
32 oz. container plain yogurt (not vanilla flavored)
fruit (lots of choices) I used 3 cups of raspberries
Granular Splenda (my favorite is the Nectress, naturally flavored with monk fruit)
fresh-squeezed lemon juice, about 2 Tablespoons
1. Prepare the fruit. Chop your fruit into chunks (if you are using an ice cream maker, the constant movement of the mixture will crush small pieces like blueberries and raspberries for you). Use an immersion blender, regular blender or food processor to puree the fruit, you can leave it a little chunky if you want your frozen yogurt to have more texture.
2. In a bowl, add the plain yogurt, lemon juice and Splenda. This is a personal taste kind of situation, however be aware that it should taste sweeter than you would normally like it because the Splenda loses some of it’s sweetness when you freeze it. The fruit you choose will also determine how much Splenda you put in the recipe. For instance, I used a little over 2 cups of granular Splenda making this frozen yogurt.
3. Add the blended fruit to the yogurt mixture, stir it in well and re-taste. Add any additional Splenda.
4. At this point you can pour about half of this mixture into your ice cream maker and in 20-30 minutes you will be eating soft-serve frozen yogurt. Or, at this point you can pour the mixture into freezer containers and freeze for several hours (for soft-serve) or overnight for really frozen yogurt.