Trust me. It’s tough photographing frozen yogurt.
The stuff melts. There you are setting up the shot–just the right lighting…just the right angle– and bam! By the time you are ready to release the shutter, your subject has melted and those pretty little chunks of fresh nectarine are bobbing in the milky liquid at the bottom of the bowl. Aargh.
Juliet and I were forced to eat four melted bowls of it before I got the shot right. I thought of it as sacrificing for my art. Juliet thought of it as doggie heaven.
So…we’re experts on this particular recipe. Here’s our review. First,if you put nectarines and plain yogurt together, you get quite a bit of tang. This frozen yogurt has a lot of tang but it’s a tang in the best possible way. You can adjust the sweet side of the equation by adding more sugar.
This frozen yogurt has a lot of other great qualities, too. It is a beautiful hue of…well…nectarine. It is creamy. It pairs beautifully with sorbets or other flavors of frozen yogurt. I paired it with raspberry sorbet at an impromptu dinner party and it was a magical dessert. It’s easy to make, too.
Save RecipeIngredients
- 4 large nectarines (peeled and pitted)
- 3/4 C. sugar (or add sugar to your taste)
- 1 t. lemon juice
- 3 C. 2 % plain Greek yogurt
Instructions
- Peel and pit the nectarines. Put the nectarines, sugar, and lemon juice into your blender and blend until you have a very smooth puree. Add the Greek yogurt and blend until the mixture is well combined.
- Chill this mixture thoroughly and then process in your ice cream maker. Put the processed frozen yogurt back in your freezer for a few hours to let it firm up.
- Cook's note: I made my yogurt in my Instant Pot. It is a long process, but the yogurt was quite good and worked very well in this recipe.
Calories
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Protein
This recipe was adapted from one on the kneadbakecook.com site. Here is a link: kneadbakecook.com.
