Pile this rich, thick frozen yogurt high with chocolate sauce, sprinkles, nuts, and fruit—whatever you like! No ice-cream machine? No worries! Place your frozen-yogurt mixture into a one-quart plastic bag and seal tightly, squeezing out as much air as possible. Place this bag into another one of the same size. Finally, fill a one-gallon plastic bag with four cups of ice and one tablespoon of salt, and add the double-bagged mixture. Seal tightly, wrap in a towel, and shake well for about 10 minutes. Voila, instant frozen yogurt!
Makes 1 pint
What you need:
- 3 cups plain soy yogurt
- 1/2 cup light agave nectar
- 1 teaspoon vanilla
What you do:
- Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of eight hours.
- In a medium bowl, combine the strained yogurt, agave, and vanilla. Freeze mixture in an ice cream machine based on the manufacturer’s instructions. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least four hours.
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