When Brandi issued a call looking for guest posts to feature while she takes a lovely trip, I knew I wanted to participate. I’ve been a reader of her blog since I met her at the Foodbuzz Blogger Festival and have since enjoyed her perspective on food and life.
I write for the blog The Pink Apron, which I consider a marriage of from-scratch techniques and modern flavors.
I wanted to share with you my recipe for simple Cantaloupe Frozen Yogurt. I love this recipe because it takes one of my favorite summer fruits and turns it into a creamy, frozen dessert. No ice cream maker? This also makes delicious popsicles. Just pour the mixture once chilled into a popsicle molds.
For the best frozen yogurt, I recommend starting with the ripest melon you can get. To tell if a melon is ripe, I typically pick it up, bring it close to my nose and take a deep whiff. If it smells sweet it’s usually perfect. If it has no scent, chances are its taste won’t be great either. I’ve also found that the people working my local farmers’ market are also more than willing to help me find a perfectly ripe one.
This frozen yogurt is pleasantly addictive. It carries the distinct sweet flavor of cantaloupe with a pleasant creaminess from the yogurt.
Creamy Cantaloupe Frozen Yogurt
-3 cups cantaloupe, cubed
-2/3 cup to 1 cup sweetener of your choice, such as honey, agave nectar, granulated sugar, raw sugar, or Splenda (Note: You may want to use less or more sweetener depending on the sweetness of your melon.)
-2 cups plain low fat yogurt
Puree the cantaloupe in a blender or food processor until smooth. Combine with your sweetener.
If using granulated or raw sugar, add the mixture to saucepan and cook over medium-low heat until sugar is dissolved. (If you are using another sweetener you may skip this step.) Allow the mixture to cool.
Add the cantaloupe-mixture to the yogurt and stir well to combine. Chill in the refrigerator until cold, about 1 hour. Churn in ice cream maker according to manufacturer’s directions or pour into popsicle mold and freeze until firm.