Southern Organic Frozen Yogurt

by Rachel Bergstrand—Franklin, Tennessee

Summer is in full swing. With temperatures in the triple digits across the United States, there’s nothing better than a frosty treat to cool you down. However, rather than going to an ice cream joint whose desserts are filled with unnecessary sugar and additives, why not make your own organic frozen yogurt?

For two servings, start by peeling a banana, placing it in a zip lock bag, and freezing it overnight. Next, when you are ready to make your yogurt, take the banana and cut it into half-inch sections. Take the banana slices and put them into a food processor, or blender, with one teaspoon of local honey and one to two-thirds cup of plain organic yogurt. The more yogurt you use, the more smoothie-like the final product will become. For an ice cream-like texture, use err on the side of one-third cup of yogurt. Pulse the mixture in a blender or food processor until almost smooth.

This next step determines the flavor of your frozen yogurt.  Chop up one handful of your desired fresh fruit and put it in the food processor. Strawberry is a delicious staple, but for something a little different try peach or pear. Get creative at your farmer’s market and crehoose ate a flavor unique to you.

Pulse the mixture with the added fruit of your choice until there are no visible chunks of banana. Make sure you stop the food processor when the banana pieces are no longer visible or you will over-process and end up with a smoothie.
 

Southern Organic Frozen Yogurt

Ingredients:
1 large frozen banana
1 teaspoon of local honey
1/3-2/3 cup of plain organic yogurt
1 handful of desired fruit