Gone in 60 seconds — made in the same amount of time. This protein and probiotic-rich homemade froyo is a healthy dream come true for someone with a sweet tooth and no time to spare. Grab the gut-friendly recipe from Jenny Giles of Real Food Scout, and find more craving-worthy creations by Jenny here…
Growing up, we used to get this amazing frozen yogurt after school at the local health food store. It’s actual name was Plaza Health Food Store, but everyone called it “the health food store,” because it was basically the only one around. It was this small, dimly lit shop with that earthy, musty, vitamin-store smell. You know that smell. You’d have to handle the stench long enough to get all the way to the back of the store for the most deliciously tart, fruity yogurt.
This was long before Pinkberry got its fame with the tart yogurt, and this was way better. After you ran past the aisles of vitamins and supplements, you reached an opened Dutch door in anticipation to see what two yogurt flavors were on the menu that day. That’s right, two. I was always hopeful for black cherry, or sometimes peach was a good runner up. In my very possible, inaccurate kid memory, the yogurt machine was epically slow. Epically.
We would wait and wait as the older man behind the door swirled our yogurt in a tall, waxy paper cup. That huge cup of black cherry yogurt was something special to me. That smell, that experience and that tart, sweet, gritty texture is impossible to recreate, but I’ve come up with a pretty good imposter my daughter loves, made with frozen mangos.
My recipe takes 60 seconds and is free from any fillers or added sugar. It’s tart, fruity and smooth, so it hits the spot. No ice-cream machine required and no waiting 24 hours for it to set up for scooping. This yogurt can be yours right now. This is the recipe, but most of the time I’m just eyeballing it. So go with your gut and adjust to your liking.
60-SECOND MANGO FROYO
2 heaping cups of frozen mangos (or frozen organic cherries )
1 cup of organic kefir or yogurt
1-2 Tbsp of raw honey (optional))
Put all ingredients in a blender and blend.
It will be thick. If you don’t have a “tamper” thing that comes with fancypants blenders like a Vitamix, then just stop your blender every few seconds and scrape it down with a spatula. It takes a bit longer, but really, it’s not labor intensive, so just go for it.
If it’s just too thick, add a tablespoon or so of almond milk, but keep it thick.
Eat it immediately.