It's a Recession: Homemade Frozen Yogurt

No ice cream maker required.

I've recently become enamored with the frozen yogurt at Sweet Green. And so, all summer, I've been looking at recipe after recipe for homemade frozen yogurts, sorbets, sherbets, gelatos and ice creams. The thing they all have in common? All of them require an ice cream maker - an appliance I do not own and, at the moment, CCO has forbidden the acquisition of additional kitchen appliances (at least until I clean out my appliance cupboard). So I have been bereft of homemade frozen yogurt.

I had just about given up hope. But then, as I was leafing through the reicpes at the end of Mark Bittman's new book, Food Matters, I finally found it: a frozen yogurt recipe that does not require an ice cream maker. Mark Bittman, you are officially my hero.

I've tried this with black raspberries that CCO and I picked a couple weeks back. Bittman suggests trying various berries, bananas, cherries or stone fruits. I was thinking I might try apricot next.

Eat Rating: Awesome. Sweet, creamy and cold.
Difficulty: Easy. Requires a food processor or good blender.

Adapted from Food Matters, by Mark Bittman

1 1/2 cups fruit, any type cleaned and frozen
1/2 cup yogurt (to make this vegan, he suggests using 1/2 cup silken tofu)
1/4 cup sugar (LN: I actually upped this to closer to 1/2 cup)
Water as needed (LN: I didn't need any)

In a food processor, add the fruit, yogurt and sugar. Pulse several times to combine, scrapping down the edges as necessary until fully combined. If the mixture seems a little coarse, add a few teaspoons of water. Taste and, if necessary, add more sugar. Serve immediately or store in a container in the freezer.

Variations:
Chocolate Cherry: Omit sugar. Add 4 oz. melted bittersweet chocolate to fruit and yogurt.