Raspberry Dark Chocolate Crunch Frozen Greek Yogurt July 13, 2014Posted by J. in Domesticity, Genius.
Tags: black raspberry ice cream, chocolate, dark chocolate, dessert, diet, eating light, frozen yogurt, Ghirardelli, granola, Greek yogurt, homemade ice cream, menu, nutrition, raspberry, summer
I don’t usually share the recipes I invent, mostly because I know palates vary and what makes my taste buds swoon might in someone else’s estimation be enough to gag a maggot off a shit truck.
Truth is, I’ve come up with some pretty killer meals. See, I don’t really do dieting. I eat real food and just try to combine it in ways that don’t suck and eat it in healthy portions. But today, I made something that totally didn’t suck so much, I’m actually gonna share it.
Raspberry season in NH is in full swing, and I’ve been picking every day. I have black raspberries that grow wild all around my house and we have a bumper crop of them this year. I’m planning on making the World’s Best Black Raspberry Ice Cream™ this week, but it’s super-high in calories and not much else, really. And since those little black nuggets of awesome are already earmarked, this morning, I headed out first thing and went to the pick-your-own red raspberries up at Smith’s farm.
It’s a bumper crop for them, too! It didn’t take long to fill two containers, and I came right home and got out the ice cream maker. I have been increasing my protein intake in an effort to really build lean muscle (long story for another time), and I figured that if my Greek yogurt is a good source of protein, freezing it would be just as good, right?
So that’s what I did. The ingredient list is short, the prep time is minimal, and the resulting confection is pleasantly tart (owing to the fresh berries and tangy Greek yogurt) with bits of dark chocolate-covered granola for crunch.
Without further eloquence…
Raspberry Dark Chocolate Crunch Frozen Greek Yogurt
2.5 cups of fresh raspberries
Essential Everyday Nonfat Vanilla Greek Yogurt, 32 oz. container
1/4 cup white sugar
1/2 cup Bare Naked Original Cinnamon Granola
3 squares Ghirardelli Intense Dark Evening Dream 60% Cacao chocolate
1. Put the fresh berries into a blender and puree them. Pour them through a sieve into a large bowl to remove the seeds.
2. Add the container of Greek yogurt and the sugar and blend well.
3. In a small bowl, put three squares of the dark chocolate broken into bits. Melt gradually in the microwave in 20 second intervals, stirring until it is smooth. Stir in the granola until completely coated, then spread out on a lined cookie sheet (or any non-stick surface of your choice) and pop it in the freezer to harden up.
4. Pour the yogurt mix into your ice cream maker according to manufacturer’s instructions. When it is almost done, break the chocolate-coated granola apart into bits and add it to the mix. Once combined, transfer to a container and put in the freezer until firm.
Serving size: 1/2 cup
Yields: 9 servings
Nutrition per 1/2 cup serving:
Calories, 165; Protein, 11g; Carbs, 25g, Sodium, 41; Fiber, 3g; Fat, 3g
Now, like I said, this makes a tart froyo, and the nutritional info is based on the brands and berries I used. Digress from that, you’ll have to run it through the My Fitness Pal recipe builder yourself with your modifications. I recommend tasting the mixture once the yogurt, puree, and sugar are blended and adjust at that time for flavor.
That’s it. It’s pretty damned easy. Enjoy!