It’s over 30 degrees C (86 degrees F) outside and you just can’t help thinking of refreshing treats in such a weather to cool off a bit and feel like you are still on the beach. No, I haven’t made another ice cream, I wanted to go healthier this time. I’ve received several emails from my readers asking for a healthy alternative to ice cream. So this Cranberry Frozen Yogurt recipe is for those who are looking for super refreshing healthy frozen treats.
This Cranberry Frozen Yogurt is a healthier dessert since it doesn’t contain cream. Unlike ice cream it’s made with yogurt, yet it is as tasty and addictive. You know yogurt is so beneficial for our body because of the level of protein and calcium it contains. Everyone should be looking for ways to eat it more often. Here I’m sharing one of the greatest yogurt treats that wonderfully matches with this torrid heat of July.
I can’t find fresh cranberries here, so I used frozen ones. Use whichever you find. Also I had some leftover blackberries in the fridge and I just tossed them into the mixture. I think they gave a nice texture to my Cranberry Frozen Yogurt. If you want it smoother, just leave blackberries out.
The combination of yogurt and cranberries is perfect for summer because the tangy yogurt and sweet-tart cranberries help you tolerate the weather. You can imagine what happens when this amazing combo is frozen. No doubt you can beat the heat with it!
I used honey to sweeten the mixture, but not too much to keep it healthy and to feel that tartness. Just taste it and add extra if you like sweeter. You can substitute agave for honey if you can find it in your area or just go with brown sugar if you don’t have worries about weight or health.
If you are looking for an eay ice cream recipe with cranberries, you may want to check my Eggless Strawberry Ice Cream. You will just replace strawberries with cranberries.
Vodka prevents the frozen yogurt from getting too icy, but you can leave it out if you want.
- 3 cups cranberries
- 3 tablespoons honey
- ¼ cup blackberries
- 1 cup plain yogurt
- 2 teaspoons vodka
- Place cranberries and honey in a pan. Cook until cranberries release their juice stiring occasionally. Simmer for 8-10 minutes and put aside. Let it cool.
- Sieve it into a bowl, pressing the cranberries with the back of a spoon.
- Pour it into a food processor. Add in the blackberries, yogurt and vodka. Mix well.
- Cover and chill for 3 hours.
- Stir well before transfering it into your ice cream maker and freeze in the ice cream maker according to the manufacturer’s instructions.