Airy, creamy, light, and fluffy. This peach raspberry frozen yogurt is great for a dessert on it’s own or mixed with peanut butter or walnuts. We even used it for a topping on our breakfast!
Dave and I just went on a week long vacation to Isle of Palms, SC. It was everything I wanted in a vacation, lazy days walking on the beach, amazing biking trails, and best of all, a full functioning kitchen with an ice cream maker!
I decided on the first day in the house that I wasn’t going to let the vacation pass by without using the ice cream maker at least once while we were on vacation.
Dave and I both follow the motto that healthy food can be delicious and he was more than happy to experiment with me in the kitchen! We bought a ton of greek yogurt for the house, it’s our go to snack after dinner. We normally dress it up with some chia jelly and fresh fruit or protein powder.
I got the idea to make our own clean eating frozen yogurt to indulge in one night after going to see the sunset over the river. Luckily, it turned out better than expected and I may or may not have an ice cream maker in my amazon shopping cart as I type this.
The ingredients in this frozen yogurt are minimal: fresh peaches, frozen raspberries, stevia, Fage Greek Yogurt (both 2% and 0% plain) and vanilla extract (optional). That is it; 6 ingredients, all of them clean eats!
The recipe below for Homemade Peach Raspberry Frozen Yogurt will make about 4 servings. I don’t recommend leaving it in the freezer for more than an hour after mixing as the water in the yogurt tends to form ice crystals and get grainy.
Surprisingly the air you whip in the mixture stays in the frozen yogurt and you have a fluffy, airy greek yogurt parfait ready to be eaten the next day! Dave and I had it on our morning pancakes after a long run and it hit the spot, adding protein to our pancakes.
Peach Raspberry Frozen Yogurt
- Prechill icecream maker insert in freezer two hours ahead of time.
- In a small saucepan, add enough water to cover the peach and turn on high, bringing water to a boil. Cut a small "X" in the bottom of the peach and drop in the boiling water for about 30 seconds. Slowly and carefully remove the peach from the boiling water onto a paper towel or bowl giving it a minute to cool before handling for peeling.
- Peel skin from peach and cut the peach flesh into small even chunks (about the size of a raspberry). Place cut up peaches to a large mixing bowl and add one serving of slightly thawed frozen raspberries. Pour all four containers of greek yogurt over the fruit mixture and add the stevia and vanilla extract (optional). Mix until all ingredients have been thoroughly combined.
- Slowly pour the greek yogurt mixture into a pre-chilled ice cream maker and follow the manufactures directions on how to churn your mixture (we had to add ice and salt).
- After about 20 minutes of churning, transfer mixture into a glass container (with a lid) and place in freezer to harden. After about 15 minutes, stir the mixture thoroughly and allow for an additional 15-30 minutes in the freezer.
- Serve immediately as is or add some fresh berries and chopped nuts!
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