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Fall Spiced Plum Frozen Yogurt
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Description
This is a great recipe handed down by my Grandma Roxie! For those that love the fall flavors, you will certainly enjoy this. It was originally an ice cream recipe that I converted into yogurt.
Ingredients
- 8 whole Plums, Chopped
- ⅔ cups Sugar
- 1 teaspoon Ground Cardamom
- ½ teaspoons Cinnamon
- 1 pinch Cloves
- 2 Tablespoons Lemon Juice
- 3 cups Vanilla Flavored Whole Milk Yogurt, Chilled
Preparation
1. Place plums in a non-reactive saucepand and add sugar and spices. Cook over medium heat, stiring often, until plums are soft, about 10 minutes.
2. Strain through a medium sieve into a large bowl, pressing through as much of the friut as you can. Discard skins and stringy fibers. Stir in lemon juice. Cover and refrigerate for 2 hrs.
3. Whisk yogurt into the chilled plum puree.
4. Pour into ice cream canister and frreze according to manufacturer’s directions. Freeze until firm. Enjoy!
Makes about 1.5 quarts.
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3 Comments
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milkwithknives on 9.7.2010
Okay! Guess I’d better get cracking on a review. I did use the plain yogurt and add maybe a teaspoon of vanilla extract, and I bzzz’d the whole thing up with my stick blender and so left the skins in the mixture. Otherwise followed the recipe, and it is KILLER. This is a very powerfully flavored (though not overwhelmingly so) frozen yogurt, with a gorgeous color and just the right amount of spice. I always add 1/2 tsp of xanthan gum to smooth out the mixture, and it was perfectly creamy and wonderful. I’ll definitely keep this recipe. Thanks, Slice.
sliceofsouthern on 8.24.2010
Hi, I’m sure that plain yogurt will be just fine. there are a lot of spices in there and you probably won’t miss the vanilla. If you want you probably could add some vanilla flavoring. Let me know how it turns out. I love the flavors in this one!
milkwithknives on 8.22.2010
Oh my GOSH, this looks fantastic, and I just happen to have bought a bunch of black plums on sale yesterday. Alas, I only have plain yogurt in my fridge (Dannon nonfat plain makes the BEST frozen yogurt), and would have to use that instead of vanilla. Have you ever tried it with plain, and is it good? I’ll get on it in the next few days here and let you know what happens.