I absolutely love this yogurt! It is by far the best I’ve ever made. Growing up, homemade ice cream was always an enormous treat, something that we only got about once a year during the summer. A couple years ago, I discovered the Cuisinart Frozen Yogurt maker and it was a game-changer. It doesn’t require ice or rock salt or any of those things that normally kept someone from making homemade ice cream. After all, who normally has rock salt on hand?
One thing when I make food, I normally don’t accurately measure anything. I just sort of “eye-ball” it. So all the amounts in this recipe are approximates.
16 oz. Fat-Free Greek Yogurt (about 2 cups) (one-half cup serving is 2 pts on Blue) 8 pts.
One half cup Sugar-free Stawberry Jam -2 pts (8 Tbls=one-half cup, per WW app 2pts)
1 cup Sugar substitute, I use sucralose, I think it tastes the best
1 cup whole milk (or probably any kind of milk you have, the points would be adjusted) 6pts.
1 tsp Vanilla
1/2 cup serving = 4 pts on blue.
Follow the directions on the yogurt maker. Once the tub is frozen, place it onto the turn disk or whatever its called, start the rotation and pour the yogurt mix into the tub. It takes only about 10 minutes for the yogurt to freeze. Once frozen, scoop into four plastic dishes and freeze.
This yogurt freezes very hard so you will probably need to remove it from the freezer and let it thaw for about half an hour in order to be able to eat it. But like I said, it is so good, it’s worth the wait. (And generally, I don’t–I zap it in the microwave.)