I don’t even remember the last time I wrote a blog post.
Or messed around in the kitchen for that matter.
Seriously. It’s already eleven days into pumpkin spice season and I haven’t eaten created any pumpkin inspired treats. And consumed them. In their entirety.
What is wrong with me?
I’m horrible at time management. That’s what. I feel like my university should teach courses on time management and how to do it effectively. Instead of writing everything in a planner that you hope to accomplish and then feeling like a failure when you’ve only accomplished a fraction of what you had planned.
Or someone needs to figure out how to manipulate the time and space continuum.
I’ll settle for either.
However, while I’m waiting for either of these solutions to occur, let me share this delicious chocolate raspberry frozen yogurt with you. And it is delicious. The mixture of black raspberries and red raspberries are blended together with a tangy, thick, and creamy Greek yogurt with just enough sweetness from a blend of chocolate chips to make it the most perfect after meal dessert.
I say after meal, because I don’t discriminate dessert after lunch. Or breakfast.
And this fro-yo can be made any time of the year. Even a week into pumpkin spice season.
I’m pretty sure that’s an indication that you should be making this. Like right now.
Chocolate Raspberry Frozen Yogurt
- 3 c. plain Greek yogurt (I use Chobani whole milk)
- 1/2 c. + 1 tbsp. evaporated cane juice, or granulated sugar, divided
- 1 tsp. pure vanilla extract
- 1 c. frozen (or fresh) black raspberries
- 1 c. frozen (or fresh) red raspberries
- 4 oz. semi-sweet chocolate chips
- 4 oz. white chocolate chips
In a large bowl, combine the yogurt, sugar, and vanilla extract. Stir until the sugar has completely dissolved. Place in the refrigerator to chill while you prepare the rest of the ingredients.
Place the berries into a microwave safe bowl and heat until the raspberries are thawed. If you’re using fresh raspberries, you can obviously forgo the previous step. Place the berries into a food processor and process until pureed.
Put a fine mesh sieve over a bowl, and pour the puree into the sieve. Using a rubber spatula, stir and gently press down separating the seeds from the rest of the puree. Try to exact as much of the berry juice as possible. Add the remaining tablespoon of sugar, and mix together. Place the puree in the refrigerate and allow to chill for about an hour.
When both the yogurt mixture and berry puree are chilled stir them together until well combined. Freeze your mixture according to your ice cream maker manufacturer’s instructions. Add in both kinds of chocolate chips towards the last few minutes of churning.
Spoon into a freezer-safe container and place into the freezer for a couple of hours. Serve and enjoyyyy!
On a side note: I’ve mentioned this before, but it warrants repeating – you need to remove the frozen yogurt a good 15-30 minutes prior to serving once it’s frozen solid. The fro-yo does not contain ingredients that keep it a soft texture like store bought ice creams and frozen yogurts do and it will freeze rock-hard. You can probably avoid this by adding a tablespoon or two of vodka during the churning process.