While the unofficial start of summer began a few weeks ago over Memorial Day weekend, this week (Thursday, June 21st) is the astronomical first day of summer, also known as the summer solstice. That is when the Sun reaches its northernmost point from the equator or its highest point in the sky. It occurs each year between June 20th and June 22nd. This is the day with the most hours of sunlight for the year. According to The 2018 Old Farmer’s Almanac we’ll have 15 hours and 12 minutes (give or take a few seconds) of daylight all week. That is a great thing! The official start of summer deserves a special treat. And there’s no better treat for summer (especially during a heat wave) than something cold & creamy!
With recipes for Chocolate, Vanilla, Strawberry, Peach, Lemon, & Blueberry Cheesecake Ice Cream already on this blog in previous posts, I decided to go with a fruit & chocolate frozen yogurt today. The recipe I was following called for raspberry preserves, but I had a jar of blueberry-raspberry preserves from my friend Tanya that we love (both Tanya & the preserves!) and that I just knew would be even better as a dessert than it is with scones at breakfast. And it absolutely is! Thanks again for the delicious preserves, Tanya!
Raspberry Frozen Yogurt
Raspberry & Fudge Swirl Frozen Yogurt (adapted from bhg.com) Makes: 1 quart, Prep Time: 15 minutes, Freeze Time: 4 hours
Ingredients:
- 3 cups plain Greek yogurt
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/4 cup raspberry or blueberry preserves
- 1/4 cup chocolate syrup
Directions:
In a medium bowl combine the yogurt, sugar, lemon juice, vanilla, and salt. Whisk until smooth.
Mix together the base ingredients.
Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer’s directions.
Follow the manufacturer’s instructions for churning the mixture.
Transfer the mixture to an airtight container, swirling in the preserves and chocolate syrup as it is transferred.
Swirl the preserves & fudge sauce in the yogurt.
Freeze the mixture for 4 hours. Let the frozen yogurt stand at room temperature for 5 to 10 minutes before serving it. Serve it with shaved chocolate and/or fresh blueberries or raspberries, if desired.
Frozen yogurt hits the spot!
Start this summer off with a frozen treat! ~Linda
Raspberry & Fudge Swirl Frozen Yogurt (adapted from bhg.com) Makes: 1 quart, Prep Time: 15 minutes, Freeze Time: 4 hours
Ingredients:
- 3 cups plain Greek yogurt
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/4 cup raspberry or blueberry preserves
- 1/4 cup chocolate syrup
Directions:
In a medium bowl combine the yogurt, sugar, lemon juice, vanilla, and salt. Whisk until smooth.
Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer’s directions.
Transfer the mixture to an airtight container, swirling in the preserves and chocolate syrup as it is transferred.
Freeze the mixture for 4 hours. Let the frozen yogurt stand at room temperature for 5 to 10 minutes before serving it. Serve it with shaved chocolate and/or fresh blueberries or raspberries, if desired.