Frozen Yogurt Hacks

 

COPIED AND PASTED 

Here are some useful tips that I always use when preparing frozen yogurt to help create the very best results:

Use Full-Fat Yogurt: For the creamiest texture, opt for full-fat Greek yogurt. Lower-fat versions can lead to a grainier consistency, and they’re just not as satisfying when it comes to either taste or texture!

Sweeten to Taste: Greek yogurt is tangy, so you can add honey, maple syrup, or your preferred sweetener to balance the flavors. This is optional, and I recommend tasting first so you can tailor the dessert to your own preferences.

Blend Thoroughly: Mix your yogurt, sweetener, and any additional flavors (like fruit or vanilla extract) in a blender for a smooth base. You don’t need a fancy or expensive machine – what you already have at home will likely work just fine!

Add Flavorful Mix-Ins: Swirl in fruit compote, chocolate chips, or crushed nuts after churning for added flavor and texture, if you like.

Avoid Over-Freezing: Serve the frozen yogurt while it’s soft and creamy, or let it sit at room temperature for a few minutes before scooping.

Layer for Parfaits: Freeze in layers with granola or fruit for a fun, layered treat. This is one of my favorite fancy breakfast ideas!

Store Properly: Use an airtight container to prevent freezer burn and keep your frozen yogurt fresh.

Avocado and Lime Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 ripe avocados, peeled and pitted

1/4 cup lime juice

1 teaspoon lime zest

In a blender or food processor, blend the avocados, lime juice, and lime zest until smooth.

In a bowl, mix the avocado-lime puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy avocado and lime frozen yogurt with a sprinkle of lime zest on top.

Pomegranate Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1 cup pomegranate juice

1/2 cup pomegranate arils (seeds)

In a bowl, whisk together the Greek yogurt and pomegranate juice until smooth.

Stir in the pomegranate arils.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tart pomegranate frozen yogurt with a sprinkle of extra pomegranate arils on top.

Pear and Ginger Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 ripe pears, peeled and chopped

1 tablespoon fresh ginger, grated

1 teaspoon vanilla extract

In a blender or food processor, blend the chopped pears, grated ginger, and vanilla extract until smooth.

In a bowl, mix the pear-ginger puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy pear and ginger frozen yogurt with a sprinkle of ground ginger on top.

Kiwi Greek Frozen Yogurt

 

2 cups plain Greek yogurt

4 ripe kiwis, peeled and chopped

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the chopped kiwis, lime juice, and vanilla extract until smooth.

In a bowl, mix the kiwi puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy kiwi frozen yogurt with a few kiwi slices on top.

In a blender or food processor, blend the chopped kiwis, lime juice, and vanilla extract until smooth.

In a bowl, mix the kiwi puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy kiwi frozen yogurt with a few kiwi slices on top.

Matcha Green Tea Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 tablespoons matcha green tea powder

2 tablespoons honey or pure maple syrup (optional)

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, matcha green tea powder, honey or maple syrup (if using), and vanilla extract until smooth.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this refreshing matcha frozen yogurt with a sprinkle of matcha powder on top.

Blackberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh blackberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the blackberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the blackberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy blackberry frozen yogurt with fresh blackberries on top

Peach Greek Frozen Yogurt

2 cups plain Greek yogurt

2 cups fresh or frozen peach slices

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the peach slices, lemon juice, and vanilla extract until smooth.

In a bowl, mix the peach puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy peach frozen yogurt with a few fresh peach slices on top.

Chocolate Banana Greek Frozen Yogurt

 

2 cups plain Greek yogurt

3 ripe bananas, sliced and frozen

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

In a blender or food processor, blend the frozen banana slices, cocoa powder, and vanilla extract until smooth.

Mix the banana-chocolate puree with the Greek yogurt in a bowl until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich chocolate banana frozen yogurt with a sprinkle of cocoa nibs on top.

Pineapple Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh pineapple chunks

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the pineapple chunks, lime juice, and vanilla extract until smooth.

In a bowl, mix the pineapple puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy pineapple frozen yogurt with a sprinkle of toasted coconut on top.

Coconut Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1 cup unsweetened coconut milk

1/2 cup shredded unsweetened coconut

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, coconut milk, shredded coconut, and vanilla extract until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy coconut frozen yogurt with extra shredded coconut on top.

Raspberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh raspberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the raspberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the raspberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy raspberry frozen yogurt with a handful of fresh raspberries on top.

Mango Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh or frozen mango chunks

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the mango chunks, lime juice, and vanilla extract until smooth.

Mix the mango puree with the Greek yogurt in a bowl until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this vibrant mango frozen yogurt with a sprinkle of shredded coconut on top

Peanut Butter Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1/2 cup natural peanut butter

1 teaspoon vanilla extract

2 tablespoons honey or pure maple syrup (optional)

In a bowl, mix the Greek yogurt, peanut butter, vanilla extract, and honey or maple syrup (if using) until smooth and well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich peanut butter frozen yogurt with a sprinkle of crushed peanuts on top for added crunch

Cherry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh or frozen cherries, pitted

1 tablespoon lemon juice

1 teaspoon almond extract

In a blender or food processor, blend the cherries, lemon juice, and almond extract until smooth.

Combine the cherry puree with the Greek yogurt in a bowl and mix until smooth.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy cherry frozen yogurt with a garnish of chopped almonds or extra cherries.

Blueberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh blueberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the blueberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the blueberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until set.

Serve this vibrant blueberry frozen yogurt with a handful of fresh blueberries on top

Chocolate Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1/4 cup unsweetened cocoa powder

3 tablespoons honey or pure maple syrup (optional, for a touch of sweetness)

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, cocoa powder, honey or maple syrup (if using), and vanilla extract until smooth and well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich and creamy chocolate frozen yogurt with a sprinkle of cocoa nibs or dark chocolate shavings on top.

Banana Greek Frozen Yogurt

 

2 cups plain Full Fat Greek yogurt

3 ripe bananas, sliced and frozen

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

In a blender or food processor, blend the frozen banana slices, vanilla extract, and cinnamon until smooth.

Mix the banana puree with the Greek yogurt in a bowl until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until set.

Serve this creamy banana frozen yogurt with a sprinkle of cinnamon on top for extra flavor.

Strawberry Greek Frozen Yogurt

 

2 cups plain Full Fat Greek yogurt

2 cups fresh strawberries, hulled and chopped

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

In a blender or food processor, blend the strawberries, lemon juice, and vanilla extract until smooth.

In a mixing bowl, combine the strawberry puree with the Greek yogurt.

Pour the mixture into a loaf pan or shallow container, cover, and freeze for at least 4 hours or until firm.

Serve this creamy and fruity frozen yogurt with extra chopped strawberries on top, if desired.

Homemade Fruit Syrup

 

Homemade Italian Syrup 

To make the homemade syrup, 

add 1 cup of water, 

1 cup sugar, and 

1 to 1.5 cups of berries (your choice) into a saucepan. 

On medium heat, allow the sugar to dissolve into the water.

Add in the berries and continue to simmer for at least 10 minutes until the berries are soft. 

Remove from the heat and let the syrup sit for another 5 minutes. 

Strain the mixture through a mesh sieve – keep the juice and discard the berries.

Let the mixture cool before using. It will stay fresh for a few days in the fridge.

National Lampoon’s Christmas Vacation Hot Cocoa

 

½ cup whole milk

1 1/2 cups of egg nog

1 package of hot chocolate mix

whipped cream or dairy or non-dairy cold foam

candy cane or mini gingerbread house

Place a pot over med-high heat. Add egg nog and hot chocolate mix. Stir with a wire whisk.

Heat until the mixture begins to boil, remove from heat and pour into a serving mug.

Top with peppermint or regular whipped cream.

Add a miniature gingerbread house or other festive toppings. Serve

Home Alone Hot Chocolate

 

1 ½ cups whole milk, half and half, heavy whipping cream or non-dairy milk

1 package of hot chocolate mix

2 tbsp of pure maple syrup

whipped cream 

festive candy sprinkles

Place a pot over med-high heat. Add half and half, hot chocolate mix, and pure maple syrup.

Heat until the mixture begins to boil, remove from heat and pour into a serving mug.

Top with whipped cream and festive candy sprinkles.

Serve

The Grinch Hot Chocolate

1 ½ cups whole milk (or non-dairy milk)

1 package of hot white chocolate mix

2 drops of green food coloring

1 scoop of mint chocolate chip ice cream 

festive green sprinkles 

Place a pot over med-high heat. Add your milk choice, hot white chocolate mix, and green food coloring. Stir with a wire whisk.

Heat until the mixture begins to boil, remove from heat and pour into a serving mug.

Add a scoop of mint chocolate chip ice cream.

Top with festive sprinkles. Serve

Elf Hot Cocoa

1 cup half and half

1 package hot chocolate mix

½ cup cold brewed coffee or coffee of choice (omit when serving to kids)

2 tbsp maple syrup 

whipped cream

festive holiday sprinkles

Directions:

Place a pot over med-high heat. Add milk of choice, hot chocolate mix, coffee, and pure maple syrup. Stir with a wire whisk.

Heat until the mixture begins to boil, remove from heat and pour into a serving mug.

Top with peppermint-flavored or regular whipped cream. 

Add festive sprinkles.

Serve.

Polar Express Hot Chocolate Recipe

 

1 cup of half and half

½ cup of hot chocolate mix

2 tbsps of dark chocolate syrup

⅛ tsp of ground cinnamon

⅛ tsp of ground cardamom

cold milk foam

Directions:

Place a pot over med-high heat. Add half and half, hot chocolate mix, dark chocolate syrup, ground cardamom, and cinnamon.

Stir with a wire whisk. Heat until the mixture begins to boil, remove from heat and pour into a serving mug.

Top with cold dairy or non-dairy milk foam.

Serve.

Dot Pretzels Copycat

 

1 bag pretzels (twists work best!)

1/2 c butter

1 packet dry ranch mix

1 tsp garlic powder

1 Tbsp dill weed

1/2 tsp cayenne pepper

1 tsp lemon pepper

Line a baking sheet with parchment paper and preheat oven to 200 degrees.

Melt butter and whisk in all seasonings.

Pour butter mixture into gallon size ziplock bag, and add pretzels.

Shake until pretzels are covered with butter mixture.

Spread evenly on baking sheet and bake for 40 minutes, flipping halfway.

Cottage Cheese Strawberry Smoothie

 

1 cup strawberries (fresh or frozen)

1/2 cup cottage cheese

1/2 cup Greek yogurt

1/2 cup almond milk

1 tablespoon honey

1/2 teaspoon vanilla extract

Instructions:

Combine all ingredients in a blender.

Blend until smooth and creamy.

Pour into a glass and enjoy immediately.

Small Batch Royal Icing

 

Makes 1 and 1/2 cups of royal| icing. 

1/8 tsp Almond extract 

1/8 tsp Lemon extract .

1 tbsp Meringue Powder 

2 1/4 cup Powdered sugar 

1/2 tsp Vanilla extract

3 tbs Liquids tbsp Water

Blend together using a handheld or stand mixer. 

Carrot Peanut Butter Doggie Birthday Cake

 

This recipe is adapted from one I found on allrecipes. You can bake it in a single 8" cake pan or in a muffin tin.

1 large egg

1/4 cup peanut butter

1/4 cup vegetable oil

1/3 cup honey

1 cup shredded carrots

1 cup whole wheat flour

1 teaspoon baking soda

Preheat oven to 350 degrees F. Line a six cup cupcake tin with cupcake papers. Combine the egg, peanut butter, oil, and honey in a large bowl.

Add in the carrots and stir to combine.

Combine the flour and baking soda in a small bowl and add to the carrot mixture. Stir until fully incorporated.

Divide among prepared cupcake tins. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few crumbs on it.

Remove from oven and let cool on wire rack. Frost tops with a little peanut butter before serving to your furry friend.

Baby Food Dog Treats

 

1 ½ cups whole wheat flour

2 containers your choice of meat and vegetable combination of baby food

1/4-1/2 cup no sodium beef broth (or no sodium chicken broth, as needed)(*optional)

1 ½ Tbsp. dried Parsley(*optional)

Pour all ingredients except broth into a small bowl, and mix unitilthoroughly combined.

Add broth a bit at a time, stirring until consistency is slightly sticky and holds together well when molded in your hand.

Roll into small ping-pong sized balls, place on a parchment lined or greased cookie sheet, and flatten with your thumb.

Bake in an oven preheated to 350" for 15-20 minutes until desired doneness has been reached. Easy!

Cool and store in an airtight container in refrigerator for up to 3 weeks.

Bacon and Cheddar Muttfins Dog Treats

 

1 cup whole wheat flour

2 slices of bacon

1 cup shredded cheddar cheese

2 Tbsp. bacon grease or vegetable oil

2 tsp. Baking powder

2 Tbsp. ground Flax seed

½ cup skim milk

2 large eggs

Chop bacon into very small pieces.

Combine all the ingredients in a medium sized bowl, and stir until thoroughly combined.

Spray muffin tin well with non-stick spray.

Scoop approximately 1 Tbsp. of batter into each muffin cup using a measuring spoon.

Preheat oven to 350 °.

Bake for 20-25 minutes until tops are lightly golden brown.

Allow to cool completely.

Store in an airtight container in refrigerator for 7-10 days or in freezer for up to 2 months.

Makes 2 dozen mini muffins.

Cake Pops For Dogs

 

2 large eggs

3 cups quick-cooking oatmeal 

1 cup smooth, organic peanut butter 

1/2 cup canned sardines, drained 

1/2 cup hot water 

Mix all ingredients together.   Roll into balls and bake for 20 minutes at 325 degrees. 

Thin cut carrot sticks.

Remove from oven and stick a small slice of a carrot into the balls. 

Hanging Bird Food

 * 150 grams of lard or tallow, NO shortening it's to processed.

* 200 grams of bird food mixture (birdseed,. sunflower seeds, chopped nuts, oats, coconut flakes, raisins, etc...

* TWO Cleaned Paper Cups or Yogurt Cups or. Silicone Cup Shaped Mold

* Metal Hook

* Ribbon For Hanging