Tuesday, July 03, 2007

The Torrid Affair Continues...

Chocolate Cherry Frozen Yogurt, with
Chocolate Goldfish and Vanilla Beans

Oh cherry, our love, holds on... holds on...

Here are some raniers I bought at the farmer's market on Saturday...

And more cherries from T & D's cherry tree.

And here we have some yogurt in a big container! You'll want to get some cheesecloth and strain the liquid out overnight or for about 6 hours. You will need 6 cups initially, and you will end up with three after all the water drains out. :)

Then get some cookies to go in for cuteness, texture, and added chocolatey-ness!

Then put your yogurt, 1 1/2 cups Splenda, 1/4 cocoa powder, and the contents of one vanilla bean (this time we used mexican). Then we added about 1 cup of the cherries (both kinds to make one cup).

And just follow the directions on your ice cream maker...

When the yogurt is getting solid and is almost done, fold in the cookies so they don't break up too much.

Then stir in the remainder of the cherries and divide into containers to allow the yogurt to freeze solid... Or dish out your creation just like we did and drizzle dastardly magic shell over it and enjoy right away.

This yogurt was so delicious and rich. I can't wait to make another variety!

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