Greek-style yogurt and Morello cherries come together in this creamy, dreamy frozen yogurt. Because it gets very hard in the freezer, it's best eaten right after it's churned; otherwise, let the frozen yogurt sit out on the counter for 15 minutes or so before serving so it has a chance to soften. If you can't find Morello cherries, which come in a jar, you can substitute marascino cherries and juice; just reduce the amount of sugar to 1/4 cup.
Prep Time: 20 minutes
Ingredients:
- 32 ounces Greek-style whole milk yogurt
- 1/3 cup sugar
- 2 tablespoons Morello cherry juice
- 1 teasoon vanilla
- 1/2 cup Morello cherries, chopped
Preparation:
- In a bowl, combine yogurt, sugar, Morello cherry juice and vanilla, stirring until all ingredients are combined and sugar dissolves. Cover with plastic wrap and refrigerate for 1 hour.
- Assemble your yogurt maker and with motor running, spoon yogurt mixture into the freezer bowl. Churn yogurt until it thickens, about 15 to 20 minutes. Turn off machine and immediately transfer yogurt to a freezer-safe container. Add Morello cherries and using a spatula, fold cherries into frozen yogurt. Freeze for up to 1 week, removing from freezer to soften for 15 to 30 minute before serving.
Makes 4 cups frozen yogurt.
Note: You might be tempted to use low-fat or non-fat yogurt, but the higher fat content in the whole-milk yogurt is what makes it creamy. Using yogurt with a lower fat content will give you frozen yogurt that is grainy and watery, and which will develop a slushy texture in the freezer.
