Um…hold on. Hold the phone. What’s happening? What is this weather? Is this…is this…spring!?! We don’t want to jump the gun here team you know, it being MAY and all…but can we say it? Can we officially put our puffy coats away?!
Well you know what? We’re doing it. Spring cupcakes. SPRING. And you know what we’re doing to celebrate? Making frozen yogurt that’s what.
Sure, that might read a little more summertime to some, but Abby was in Boston babysitting for the VP and she gets overexcited in large suburban kitchens.
And then she saw the ice cream maker (which are physically & spatially impossible to own in a Manhattan galley kitchen), and well, the rest is history.
Plus this recipe has 4 ingredients and comes together in about 2 minutes flat which, when the VP is requesting jumpy, jumpy, jumpy, slowing cresting from a whisper to a scream, time is precious.
So happy spring cookies! We’re declaring ice cream season officially open.
Peaches & Cream Frozen Yogurt
Adapted from Week of Menus
Makes 1 Quart
3 cups frozen, chopped peaches, slightly thawed (or if you have fresh peaches go ahead and use those)
2 cups low fat Greek yogurt
2 tablespoons honey
1 tablespoon vanilla extract
In a blender, combine peaches, yogurt, honey & vanilla & blend until smooth. Pour mixture into an ice cream maker and mix for about 20 minutes. Place frozen yogurt mixture into a plastic container and continue chilling in freezer until set.