August 26, 2012

CheeseCake Frozen Yogurt

For the last day of the marathon under the "Calcium Rich dishes" theme I made this decadent cheese cake flavored frozen yogurt. Yogurt and milk are great sources of Calcium. 

Here's the Calcium content of the ingredients used: Greek Yogurt (1 cup - 25% DV), 2% Milk (1 cup - 297mg), Mascarpone cheese (1 oz. - 3% DV).


There are a number of specialized stores that sell Frozen Yogurt propping up everywhere these days. Our latest family favorite is a "Cups". They have self serve frozen yogurts in about 20 flavors and have ton of toppings to experiment with. I was surprised that my yogurt hating husband actually liked this frozen yogurt, because the fro yo (frozen yogurt) actually tastes sweet like an ice cream and less tart like a yogurt. And I had to agree with him, I eat yogurt, but personally I'm not a big fan of tart yogurt flavor and I feel yogurt smell is sometimes can be overpowering.

So when I wanted to recreate one of the frozen yogurt flavors that we had at Cups, I wanted to use slightly less yogurt, so the fro yo doesn't taste too yogurty, but still has the goodness to yogurt. But if you don't mind the tart yogurt flavor increase the yogurt content to 3cups and reduce cream to may be 1cup or even less.

 
Recipe adapted from here:
Ingredients:
Greek Yogurt - 2cups (I used full fat greek yogurt, but 2% is can also be used)
Heavy Cream - 1½cups
Milk - 2/3 cup (I used 2% milk)
Mascarpone cheese - 1 cup (can be substituted with cream cheese)
Sugar - 1½cup (or adjust as per taste)
Pure Vanilla Extract - 1½tbsp

Method:
  • Blend all the ingredients in a blender to a smooth consistency. Alternately take all the ingredients in a medium size bowl and whisk until the mixture is smooth with no lumps and the sugar is dissolved.
  • Chill the mixture for couple of hours or overnight.
  • Follow instructions of the ice cream maker and churn accordingly. Keep in mind, frozen yogurt gets done relatively quicker, about 18-20 minutes.
  • Remove into air-tight - freezer safe containers and freeze until ready to eat.
This Fro yo has a very creamy texture when eaten right away after churning. It keeps the same consistency after freezing. Top this with your favorite toppings, I put some frozen blueberries on the top.
Let's check out what my fellow marathoners have cooked up for the last day of BM# 19.
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7 comments:

  1. deliciously inviting...this is one bowl full of sin that I dont mind doing, great recipe and amazing pics

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  2. Feel like grabbing that bowl and relishing rite now,fantastic frozen yogurt.

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  3. I dont have an ice cream maker, and havent tried making frozen yogurt at home. yours look nice and perfect for the 'all time summer' weather of chennai.

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  4. Looks wonderful with those berries on top

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  5. this must be so good - like Italian cheesecake

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  6. Pavani, the set up rocks!..seriously love the creative presentation..needless to say the yogurt looks so heavenly!

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  7. Great. I really like how this stuff works.

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