Chocolate Raspberry Frozen Yogurt (#59-Y)

11 06 2013

There are a lot of people out there who don’t like yogurt.  For many, it’s the characteristic tang of yogurt that’s the deal breaker.  The solution?  Chocolate.  And lots of it.

This frozen yogurt recipe calls for a whopping 3/4 cup of Dutch cocoa powder — the same amount as in my recipe for Ultra Decadent Chocolate Ice Cream, which I made waaaay back in Week #5.  I assure you that the deep, chocolatey taste of cocoa powder will mask any hint of tang in the yogurt.  Even if you have the most discerning palette, hyper-sensitive sour taste buds, and can pick out even the slightest whisper of tang in your food, you will likely attribute that taste to the sweet-tart macerated raspberries that are churned throughout the frozen yogurt.

Rather than using 2% plain Greek yogurt (Oikos brand – 130 calories, 3.5 g fat, 17 g protein per 1/2 cup) as I did with my last two frozen yogurt recipes, I gave 3% plain regular yogurt (Astro brand – 80 calories, 4 g fat, 5 g protein per 1/2 cup) a try this week to see if there’d be any difference in using a thinner yogurt, albeit one with a slightly higher fat content.

Astro 3% plain yogurt

3% plain regular yogurt has fewer calories and is cheaper than 2% plain Greek yogurt, but doesn’t compromise on taste and texture in frozen yogurt recipes.

Results?  Taste: AWESOME.  Texture: AWESOME.  Granted, I ought to test this recipe using both 2% Greek yogurt and 3% regular yogurt and do a side-by-side comparison, but based on this recipe alone, I’m convinced I could use either variety in my frozen yogurt recipes and have fantastic results.  Bonus: regular yogurt is usually cheaper than Greek yogurt!

(Readers: please let me know if you try this recipe using fat-free, 1%, or full-fat varieties of yogurt.  I’d be very interested in hearing about your results!)

Chocolate Raspberry Frozen Yogurt  (Makes about 1 L)

For the Chocolate Frozen Yogurt:

3/4 c Dutch processed cocoa powder
1/2 cup white sugar
3 cups of plain yogurt

For the Macerated Raspberries:

1 cup fresh raspberries
2 tablespoons white sugar
1 tablespoon vodka

For the Chocolate Frozen Yogurt:

  1. Combine the cocoa powder and the sugar in a medium sized bowl and whisk until there are no lumps.
  2. Add 1 cup of yogurt and whisk thoroughly until the mixture is smooth.
  3. Add the remaining 2 cups of yogurt and whisk until the mixture is well combined.
  4. Chill at least four hours (or overnight) in the fridge for the flavours to mellow.

For the Macerated Raspberries:

  1. Combine the raspberries, sugar, and vodka in a small bowl and let macerate for at least one hour and up to overnight.

To Finish:

  1. Pour the yogurt mixture into an ice cream maker and prepare according to the manufacturer’s instructions.
  2. In the final stages of churning, add the macerated raspberries and churn to distribute throughout the frozen yogurt.
  3. Chill in the freezer until the desired serving consistency is reached.
Chocolate raspberry frozen yogurt, Chocolate raspberry ice cream

The Official Taster says: “Are you sure this is yogurt?!”

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