5 minute mixed berry and dark chocolate Greek frozen yogurt

There is nothing easier than this 5 minute mixed berry and dark chocolate Greek frozen yogurt. You are done in a flash. Healthy, delicious and gluten free.

Hello there,

I am back and happy to be in my kitchen again!!

Remember I told you a few days ago on facebook that I had a few easy desserts to share with you upon my return? Well this is the first of them. I have a couple more coming up as well, so stay tuned for those because they are really, really good :-).

We were away for about three weeks total and for sure I needed to have some sort of dessert in my day to day menu. Like I said before, I have a very sweet tooth, and because I wasn’t going to have my tools and equipment handy, plus it was a gazillion degrees out there, I needed to think of something that didn’t required baking or any fancy equipment.

For this 5 minute mixed berry and dark chocolate Greek frozen yogurt there is no ice cream maker needed, just a food processor. You may be able to get away with it and also use a blender :-)

I was able to keep my sweet tooth satisfied with a few simple desserts, and this one was one of my favorites. You can omit the dark chocolate chips and add graham crackers instead if you like.

You can also use frozen raspberries, blueberries, bananas, mangoes, any frozen fruit of your choice really.

If you like frozen yogurt, this is a recipe you must add to your collection. This is easy, simple and super versatile and even better than the new Ben and Jerry’s Greek yogurt versions out there.

Enjoy!!


This is that fast and simple :-) The right picture was right after pulsing it. We had some left over and placed it in the freezer until that same day, which we finished!!

This sample was after freezing the mixture about a couple of hours or so. Either one was great.  Also, if you want a more thicker consistency, drain the yogurt over night in the fridge with a cheese cloth and discard the liquid.

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5 minute mixed berry and dark chocolate Greek frozen yogurt

Miryam's original recipe

Yield: 6 servings

Ingredients:

16 oz (1 lb) Greek yogurt
12 oz frozen mix organic berries
2 tbsp dark chocolate chips
4 tbsp honey, more or less if you like
1 tbsp Vodka, optional, use if you are planning on freezing

Directions:

Place dark chocolate chips in the food processor and pulse for 20 seconds or so until they are chopped somewhat. Add the remaining ingredients and blend for about 20-30 seconds extra.

Graham crackers or any other mix-ins of your choice may be used as well or in place of the dark chocolate chips. If you use graham crackers, just chopped them by hand and add them after you have blended the yogurt mixture in the food processor.

Keep left over in the freezer. If you think you may have some left over add 1 tablespoon of Vodka to the mix to make sure the yogurt doesn't freeze rock hard!!

Note: To get a creamier and thicker frozen yogurt you can strain the yogurt in the fridge over night using a cheese cloth.

Also, the more fat content the creamer the result, so if you like you can use full fat Greek yogurt. It may be more to your liking :-)

Nutrition facts calculated base on the recipe giving 6 servings. I used 4 tablespoons of honey for the calculations.


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21 comments

  1. Mmm…It’s like a giant strawberry shortcake! :D

  2. This cake looks so beautiful and perfect for spring, Miryam! Your photos are absolutely lovely, too. Great job!

  3. I love the topping! Just today I was thinking of some kind of light topping to make something layered. It looks so fresh and pretty and perfect. I still have to try the lime version!

  4. Gorgeous cake! I love the fresh strawberries on top and the less sugar it has. Got interested in the documentary you mentioned. Will look for it =)
    http://erecipe.com

  5. Gorgeous Gorgeous Miryam.. this cake is gorgeous.. I love how you incorporated Greek Yogurt into this and heavy cream. I’ll be saving this recipe. Just perfect! My mom would love this.

  6. I am so excited about this!! Your toppings looks delicious, but I’ve been looking for a plain whole wheat cake just like this. It looks fantastic and I can’t wait to try it out :D

  7. i love the thick fresh cream there :) so yummy

    Latest: Best Food of Herbs&Spices

  8. I love the fresh appeal of this cake! After my daughter has gone strawberry picking last week, I dont think I can miss this perfect recipe. Thanks for posting.

  9. The cake looks so fresh and tempting! White and red…very beautiful together.
    p.s I got fresh yeast in a local grocery store.

  10. I made this cake today. So easy. Such great healthy ingredients. My family and our guests LOVED it! This will be a summertime regular in our home. GREAT recipe!!!

  11. Kim, thanks so much for the feedback. I am glad you guys liked it :-)

    Thanks for visiting my blog!!

  12. Fabulous recipe Miryam…. I’m about to try it this week for my husband’s birthday – seems perfect for us right now, as we’re trying to avoid as much sugar as we can and still eat some! ;) One question: any substitute for soy milk? He doesn’t like the taste very much, unless you really can’t taste it at all? Thanks!!

  13. Purvi, you can use regular milk if you like. Let me know how you guys like it. I actually made it again two days ago for a friends BBQ. A big hit!!

  14. I made the cake and it turned out yummy!!! Used regular fat-free milk instead of Soy, and also added one spoonful of Strawberry preserves to the batter, just to add a little pink to the cake! Thanks for the easy-to-make recipe!

  15. This post looks sweet. I love cakes and I will definitely try to bake this cake at home. Thanks.

  16. Made this today but replaced the topping with your raspberry chia seed jam by cutting cooled cake in half adding the jam and sandwiching together then topped with a dusting of icing sugar. Whole family loved!

  17. i made it and it is delicios! but the cake didn’t rise up, what should i do next time?

  18. Has anyone made these into cupcakes? I’m planning to do this cake for my daughters second birthday as it has much less sugar then a lot of the recipes I’ve been looking at, but would love to make it as cupcakes.
    Thanks!

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