Some time ago I bought an ice cream maker. It is a very basic, simple and cheap model. But the results you can have at home are absolutely brilliant!
The ice cream maker base has a capacity of 1.6 liters, and the amounts I used in this recipe filled almost the entire recipient. Like all ice cream makers in which the base should previously be frozen, it must be at least 12 hours in the freezer. But once the base is frozen, you'll love this recipe because in 30 minutes you can enjoy a creamy frozen yogurt with a perfect result. This recipe is so quick because I use frozen fruit, which allows the mix to go directly into the machine instead of having to wait for it to get cold. Besides, this recipe has very little fat, and although we can not say it's a light recipe you can take every day, it is much lighter than conventional ice cream with much less fat but with a very similar texture and full of flavor with the yogurt and the fruits.
With this result you can imagine how I liked to try it. I still have a few ideas in mind that I really want to try, so there will be more coming.
Raspberry and fruits of the forest frozen yogurt
Ingredients (for about 1.5 liters of frozen yogurt)
400 grams of condensed milk (I used it skimmed)
500 grams fat-free plain yogurt
300 grams of frozen raspberries
100 grams of frozen fruits of the forest
Note: I used this combination of raspberries and wild berries as it was what I had at home, but you can use your choice to your liking. Even if you use the same fruit, it is interesting to keep a quarter of the amount apart from the mix to keep bits in the ice cream.
Preparation
Beat in the bowl of an electric mixer raspberries with yogurt and condensed milk and mix well. Add the berries, put in the ice cream maker and let the ice cream machine works for 30 minutes. Once it is ready, it can be served directly, or reserved in a plastic container (like the one I used, with lid) and freeze. Take the frozen yogurt out from the freezer 10-15 minutes before serving.
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