Saturday 20 December 2014

Frozen Yoghurt - 3 Ways

Last week i was in Hobart having a bit of a city holiday- eating and drinking and reclining. It seems I'm quite attracted to the Hobart lifestyle. Much like Melbourne, Hobart's food and coffee scene is inspired and trendy. Much UNlike Melbourne though, is the slower pace of the city and the amount of water around! Ahh... Island life!

In my eating adventures around the Tassie city, I came across a cool Frozen Yoghurt place called Vita: Nature+Culture which is owned by the Creators of Ethos Eat Drink and Provedore (all next door to each other.) To be honest, I'd never jumped on the FroYo bandwagon so this was my first experience. It was so yum and the flavours were so interesting, i was inspired to make my own when i got home.

Here are the recipes to Frozen Yoghurt 3 Ways. This is so easy to make, I'm kicking myself I hadn't thought of doing this before! In these recipes, i have used some ripe fruit that i had at home, but be creative and use what you've got!

Nectarine Frozen Yoghurt
2 Ripe Yellow Nectarines
2 Ripe White Nectarines
1 cup. Organic Natural Yoghurt

Cherry Frozen Yoghurt
150 g Fresh Cherries, Pitted
1 cup. Organic Natural Yoghurt

This Method applies to both of the above recipes.
In a food processor blitz the fruit (without the pips) until you reach a smooth pulpy consistency. Stir through the yoghurt completely, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.

Honey (Hobart Wildflower) and Cinnamon Frozen Yoghurt
1 1/2 tbs. Honey, melted if it's raw
1 tsp. Cinnamon
1 cup. Organic Frozen Yoghurt

Stir the melted honey and cinnamon through the yoghurt, transfer to an airtight container and put it in the freezer to set. Stir every half an hour and repeat 4 or 5 times.

Enjoy.




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