So just in case you missed Monday’s post… I thought it would be a great idea {which it was} to use my Bodum blender stick to make creamy mashed potatoes. BUT I didn’t just stop there. Ohhhh no. I also made some frozen yogurt.

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Cherry to be exact… and with a handful {or two} of dark chocolate chips.

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I’m a Chobani fan. But if you have a fave Greek yogurt, by all means… use that.

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I started by throwing the 32 ounces of vanilla Greek yogurt into a container. No sense dirtying up a bowl when ya don’t need to.

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Because Greek yogurt is super thick I added in a half cup of half & half.

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With the blender attachment locked into place I slowly whipped the two together. Of course a regular whisk would work too, but I have a new toy now and I felt like using it.

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The great thing about this blender stick is that it cleans easily. Just a quick rinse under the {hot} tap and it was clean in just a few seconds.

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And ready to pulverize some cherries.

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Put half a 10 ounce bag of thawed cherries into the blender cup {or a bowl}.

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And puree.

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Keep going until smooth.

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Place the rest of the cherries back in the cup.

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And pulse a few times leaving them a little chunky. See where we’re going with this?

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Add both the smooth and the chunky puree to the yogurt.

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Add in those lovely chocolate chips.

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Pour it into the bowl of you ice cream maker and let’er rip. If you don’t have an ice cream maker, then you’ll want to pull the container out every 20-30 minutes to stir so that it freezes slowly and those nasty ice crystals won’t form.

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Now naturally it would be my luck that my camera battery died during the whole “pour the chocolate chip cherry yogurt into the bowl of your ice cream maker” part… but really it’s as easy as that… just pour in the cherry-chip-yogurt and let’er rip!

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You can either chow down hot err cold out-the-churn… or transfer it back into the freezable container and pop it back into the freezer.

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4 ingredients… 1 not-so-bad-for-you dessert, you have no excuse… I declare you EAT IT ALL!

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Yield: 6 servings

Cherry + Dark Chocolate Chip Frozen Yogurt

4 ingredients... 1 not-so-bad-for-you dessert!
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 32 ounces vanilla greek yogurt
  • 1/2 cup half & half, see notes
  • 10 ounces frozen cherries, thawed slightly
  • 3/4 cup dark chocolate chips

Instructions 

  • Whisk or with an immersion blender, combine the yogurt with the half and half.
  • In a small bowl blend half of the thawed cherries with the immersion blender until smooth. Add the puree to the yogurt mixture. Add the rest of the cherries in to the same bowl, this time leave them a little chunky, and add those to the yogurt along with the chocolate chips.
  • Stir and pour into your ice cream maker until slightly frozen.
  • Serve or place in a freezer-safe container and pop it into the fridge until ready to eat.
  • I recommend you pull the fro-yo out at least 25 minutes ahead of time!

Notes

If you can't find half & half, use equal parts heavy cream and whole milk.
Serving: 1g, Calories: 298kcal, Carbohydrates: 40g, Protein: 15g, Fat: 9g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 78mg, Potassium: 410mg, Fiber: 2g, Sugar: 32g, Vitamin A: 104IU, Vitamin C: 4mg, Calcium: 97mg, Iron: 1mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American