Cranberry Frozen Yogurt

Sometimes there are things I just can’t resist buying, even if I have no real need for them. Like those great suede boots that cover my knee. Or an iPad, which even though I haven’t actually bought it yet, I know it’s really just a matter of time before I give in. Or red quinoa even though I have a HUGE bag of the regular stuff from Costco at home. Or a bag of bright ruby red cranberries, even though I’m not making Thanksgiving.

Big or small, these aren’t always the most practical purchases, but they make me happy.

So even though I didn’t need the cranberries for anything particular, I wanted them just for fun. I had been thinking about making David Lebovitz’s frozen yogurt for a long time, and the thought of a cranberry-flavored frozen treat seemed just too fun to pass up. And luckily, I had my office’s pre-Thanksgiving Thanksgiving lunch potluck coming up. Perfect!

I followed his basic recipe but made changes to take into account that the tart flavor of the cranberries would need extra sweetener (he called for 1 lb fresh strawberries and 2/3 cup sugar; I used 12 oz fresh cranberries with 2/3 cup sugar plus maple syrup), and used 2% Greek yogurt because it’s so rich and creamy. I also cooked the cranberries with the sugar until it formed a thick syrup, then strained it to remove any pieces, and chilled the mixture before churning in my ice cream maker.

The result was a rich, creamy and slightly tart frozen yogurt that works perfectly as a palate cleanser, mid-afternoon treat or even as dessert for those who don’t prefer sweets.

Here’s the recipe:

Cranberry Frozen Yogurt, adapted from David Lebovitz’s Strawberry Frozen Yogurt, makes 1 pint

12 oz fresh cranberries

2/3 cup granulated sugar

1/4 cup pure maple syrup

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch salt

1 1/2 cups 2% or whole Greek yogurt

Combine the cranberries and sugar in a pot and set over medium heat. Cook, stirring often, until the cranberries burst and the mixture becomes thick and smooth, about 10 minutes. Strain through a fine mesh sieve and chill thoroughly.

Once cold, mix the cranberries with the maple syrup, lemon juice, vanilla, cinnamon and salt, then mix with the yogurt. Churn the mixture in an ice cream maker following manufacturer’s instructions and freeze until ready to serve.

  • marla posted: 26 Nov at 4:06 pm

    Such a fun idea for frozen yogurt & a great way to use extra cranberries. Pretty color :)

  • Lauren posted: 27 Nov at 3:24 pm

    Wow… the color of this frozen yogurt is absolutely gorgeous! I love the flavor of cranberries, and I definitely enjoy frozen treats year-round… so this recipe obviously appeals to me :) .

  • Jenn@eatcakefordinner posted: 28 Nov at 12:36 am

    I think you should just give in and go buy an iPad!! Great idea using cranberries in frozen yogurt.

  • Candace Karu posted: 01 Dec at 9:34 am

    I have been in a cranberry kind of mood for weeks now. And I’ve also been diving into my Cabot Greek Yogurt more often than usual. This is a perfect combination. I can’t wait to try it!

  • [...] stumbled across this recipe for Cranberry Frozen Yogurt and new I had to give it a try! I was a little wary at first because I don’t have an ice [...]

  • Rachel @ Bakerita posted: 18 Dec at 4:19 am

    Looks delicious! I have some cranberries in my fridge and I’ve been looking for a way to use them…this will definitely be it!

+ 8 = twelve

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