In my version of heaven, there will be self-serve frozen yogurt. I mean, if soft-serve machines are a staple of college cafeterias and all-you-can-eat buffets, why not heaven?
On a recent vacation, I encountered one of these tempting insta-dessert machines and found myself downing three (small!) cones per day. When I got home from the trip (a.k.a. tumbled hard back into reality), my three-cones-a-day habit was difficult shake. How could I pacify my ice cream urges but stick to a clean diet? Then it hit me: Greek frozen yogurt. At about 140 calories and six grams of protein per serving, this recipe is amazingly delicious and beautifully clean.
You’ve probably seen the banana ice cream recipes all over Pinterest, so I’d like to present another option. Mango has a natural creaminess, not unlike the banana, and is very sweet. It is high in fiber and, like all orange and yellow fruits and veggies, it’s crazy high in vitamin A and C.
I used coconut milk but feel free to try almond milk or cow’s milk (or hemp, rice, soy, etc)—whatever you have at home. Incidentally, have you seen the refrigerated milk aisle lately? There are so. many. options. If I were a cow, I’d be nervous.
Don’t be worried about the texture as you’re making it. This fro-yo is definitely icier than a typical ice cream, but way creamier than sorbet. As suitable for breakfast on a sticky morning as it is for dessert on the back porch, this is a can’t-miss easy recipe.
Mango Greek Fro-Yo
10 oz. (1¾ c.) chopped frozen mango
1 c. 2 percent plain Greek yogurt
3 tbsp. honey or agave
2 tbsp. light coconut milk
Chopped mint leaves, optional, for garnish
1. Puree mango, yogurt, honey and coconut milk in food processor until creamy and blended. Scrape down the sides of the bowl and process again, about 10 seconds.
2. Serve immediately or spoon into a glass loaf or cake pan, cover with plastic wrap and freeze. Before serving frozen fro-yo, let it sit out at least 10 minutes or microwave on 50m percent power for one minute.
Per serving: 140 calories, 2 fat grams, 26 grams carbs, 25 grams sugar, 17 grams sodium, 6 grams protein.
Becca Boyd is a wife and new mom who teaches culinary courses to students in the Radnor School District. She creates healthy and delicious recipes in her West Chester kitchen and blogs about them on her website, Home Beccanomics.