A big box of super ripe local peaches were slightly hidden from view, but thankfully not missed during yesterday's visit to my little neighborhood farm stand. After picking through the bruised and mushed ones I managed to find five beauties that were teetering right on the edge of being almost too ripe. Not sure what my plan was (but knowing I had to act fast), I set them on the counter to think while going over the contents of my pantry.
Lately I've been trying to work with smaller less-grandiose ingredients; using what I have readily available in my fridge or pantry instead of coming up with a recipe that requires a run to the store.
After realizing I had everything I needed, the decision to make a simple super-fresh peach frozen yogurt was made.
And here’s how it goes...
Peach Frozen Yogurt
Yields roughly 5 cups of Yogurt
- 2.5 cups (packed) Ripe Peaches, peeled and cubed
- 3/4 cup AtV Sour Cream
- 1/2 cup Date Paste
- 1 tsp Apple Cider Vinegar
- Into a food processor or high speed blender place all of your ingredients and puree until very smooth.
- Transfer your puree to a 2-3 inch deep glass or tin baking dish.
- Freeze for 1 hour, remove and stir/fold the yogurt completely for at least one full minute.
- Place yogurt back into the freezer and repeat step 3 until the yogurt has frozen through and reached desired consistency (this usually takes about 3 hours).
Other Freezing Option:
Freeze yogurt overnight, remove from freezer – letting it sit at room temperature for a half hour. Place yogurt into your food processor or highspeed blender, puree and serve.
Don’t feel like freezing your yogurt? You don’t have to!
Eat it like you would regular non-frozen yogurt; , sprinkled with cinnamon, make a parfait with fresh sliced fruit, chia seeds, you name it!
...I may have plans to turn my leftover fro-yo into something else equally delicious.
See you soon!