Frozen Yogurt

4.50 from 2 votes

This Frozen Yogurt recipe can be ready in less than 10 minutes and has endless flavor possibilities! I’ve tried strawberry-banana, banana, mango, blackberry, and raspberry, and can’t decide on a favorite!

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: frozen yogurt

Servings: serving

Author: Chelsea Lords

Cost: $1.28

Equipment

Mini food processor see note 1
Silicone spatula

Ingredients

1/2 cup Greek yogurt full-fat, see note 2
1/2 cup small frozen fruit pieces strawberry slices, banana, mango, blackberries, raspberries, etc., see note 3
1/8 teaspoon liquid stevia or 1 tablespoon granulated sugar, see note 4
1/2 teaspoon vanilla extract optional
1/16 teaspoon salt optional

US - Metric

Instructions

In a mini food processor, combine yogurt, fruit pieces, liquid stevia, vanilla extract, and salt (all ingredients).
Blend until smooth and yogurt mixture creates a soft-serve texture. Don’t overblend or it will become liquid-y.
Serve immediately (I like it best right out of the food processor!), or freeze for 10–30 minutes for a thicker fro-yo. Alternatively, freeze for later use by transferring to an airtight container and freezing until solid. If your fro-yo freezes solid, let it stand at room temperature to soften a bit before enjoying.

Video

Notes

Note 1: I use a mini food processor for single servings of fro-yo. Bigger machines will make it too liquid-y!

Note 2: Since yogurt is the primary ingredient, make sure to get a good brand. I get plain, full-fat Greek yogurt. Or use a flavored yogurt for a sweeter treat.

Note 3: Frozen fruit is easy to buy or freeze yourself. Use small pieces for easier blending, like sliced strawberries, bananas, mango chunks, thinly sliced peaches, or whole raspberries.

Note 4: I prefer liquid stevia or monkfruit, but you can use 1 tbsp granulated sugar or any sweetener. Avoid syrups like honey or agave, as they can become gummy when cold. Start with a small amount and adjust based on the fruit’s tartness. Remember, raspberries are tarter than bananas.

Nutrition Note: Nutrition information will vary, depending on the type of fruit and yogurt used. The numbers shown in this recipe reflect frozen raspberries and unsweetened plain yogurt.

Storage: For longer storage, keep it in an airtight container and freeze. If it’s very hard, let it sit out for a few minutes to soften before you eat it.

Nutrition