Honey Apricot Frozen Yogurt
Fruity, fat-free, and So. Freaking. Good.
You guys, I’m kind of obsessed with this frozen yogurt. It’s unbelievably delicious, annnnd it’s totally in line with my whole pre-cruise diet type thing. Total win, right? It only has 4 ingredients, too: Greek yogurt, fresh apricots, honey, and vanilla extract. That’s it!
It’s basically the perfect Summer treat—refreshing, cooling, and tasty! I find fro-yo preferable to regular ice cream in the Summer, and totally crave the full-fat cream stuff in the cooler months. Sounds strange, but there is something about super creamy ice cream and blazing hot sun that don’t go super well to me. However, tangy, fat-free fro-yo and sunshine…that’s a match made in heaven, I think 🙂
Guess what? Making this frozen yogurt is so incredibly easy. The hardest part is waiting overnight for the yogurt to strain. Seriously, the rest of the process is blending, churning, and freezing.
Straining the yogurt overnight means a thicker end result, and a creamier, less icy consistency. The alcohol in the vanilla extract also helps prevent icing. But, I will say that because there is so little fat in this, you should leave it at room temperature for 5-10 minutes before scooping, because it can get pretty hard in the freezer. Once it’s been out for a little bit though, it get’s unbelievably creamy…shockingly so, actually.
Perhaps subconsciously inspired by my recent binge watching of Orange is the New Black (OMG, I can’t get enough! Whyyy is this show so addicting? It’s really Netflix’s fault for releasing it all at once…), I topped a scoop of the orangey frozen yogurt with some dark chocolate pieces. It was divine!
P.S.—Want more fro-yo? Try my Honey Poppyseed Frozen Yogurt!
PrintHoney Apricot Frozen Yogurt
Yield: 6 servings at around 110 calories each!
Ingredients:
- 2 cups non-fat greek yogurt, strained over night in the fridge
- 1/3 cup honey
- 3 apricots, chopped
- 1 tsp pure vanilla extract
Directions:
- Add all of the ingredients to your food processor, and pulse to combine. (I like to leave the apricot a little chunky for texture.)
- Pour into the bowl of your ice cream maker, and churn for around 20 minutes.
- Transfer to an airtight container and freeze.
Oh, gosh. I LOVE fro-yo SO freaking much. Only 4 ingredients?? Sign me up! Love your gorgeous photos, Rachael. — I wanna dig a spoon in that bowl! 🙂 Pinned.
Thanks so much, Sarah!
Oh wow, this looks seriously dreamy! I've fallen in love with apricots lately, but haven't yet come up with many recipes for them – cannot WAIT to try this!
I totally have, too! I have to refrain myself from eating them all just on their own s that I can actually try to use them for recipes, haha!
yummy flavor!
Thank you!
Wow, that looks great – and so simple to make! My froyo does tend to go icy but I’ve never strained it so I guess that’s the next step.
The last one I made was with Blood Oranges (using the zest and juice of 1-2 oranges) which are in season here in Australia right now… it was lovely but yet again went icy… even adding a tablespoon of vodka didn’t stop it icing up…. grrrr!!!!
Anyway, I’m going to go out and get some muslin to strain it and make this – thanks for sharing!
I definitely think straining the yogurt helps! You could also try letting it sit out just a bit prior to serving, or just eating it straight from your ice cream mixer :P!
Blood orange froyo sounds AWESOME, by the way! I need to try that!
what a tasty treat girly 🙂
Is there an alternative to making it without a ice cream maker?? I do not have one but would love to make this recipe
Hi Lilya, I’ve never made the recipe with out an ice cream maker, and I fear it may get too icy if you do, but you could try pouring the base into a container, freezing for 3 hours, then blending it in either a blender or with a hand blender, and pouring it back in and freezing again.
What’s the volume this produces? I have a pint size ice cream maker… so large recipes don’t fit in it. Thanks!
Hey Cindy! This will make more than a pint, as a pint is 2 cups. You could halve the recipes, or could even try reducing it by a third 🙂
3 apricots? Or 3 pounds of apricots?
Just 3 🙂