Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 6-29-2013 Sarah Phillips CraftyBaking.com
Frozen Greek yogurt is not only delicious but rich in protein and calcium and low in sugar, making it a great lower-calorie substitute for ice cream. Another healthy reason to make this? Yogurt contains live bacterial cultures (probiotics) which aid in digestion. An added benefit is that this frozen treat is egg free. Find out why this is perfect for making Vanilla Orange Frozen Yogurt Push Up Pops . We have adapted our recipe from Jeni Britton Bauer.
FROZEN RECIPE HELP
Frozen Greek yogurt is unique in that it packs in more protein than other frozen yogurts. Because it is strained more than regular yogurt, it is creamier without any added fat, thicker, and contains less water. Thus, it has less of an icy texture once frozen. All of these qualities make it perfect to use in the Vanilla Orange Frozen Yogurt Push Up Pops.
1 1/2 cups whole or 2% milk; do not use skim or non-fat
2 tablespoons cornstarch
4 tablespoons cream cheese, softened
1/2 cup heavy cream
1 cup sugar
1/4 cup light corn syrup
1 1/4 cup plain Greek yogurt, well stirred; whole, 2% or non-fat
2 teaspoon vanilla paste or vanilla extract
1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.
2. Whisk the cream cheese in a large bowl until smooth.
3. Combine the remaining milk, the cream, sugar, and corn syrup in a large saucepan.
4. Bring to a boil over medium-high heat, stirring.
5. Remove from the heat and gradually whisk in the cornstarch slurry.
6. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula or a whisk, until slightly thickened, about 1 minute. Remove from the heat.
7. Pour about 1 cup of the hot milk mixture into the cream cheese and whisk until smooth.
8. Then add the rest of the milk mixture and whisk until combined and no lumps of cream cheese remain visible.
9. Add the yogurt and whisk until smooth, then add the vanilla and whisk until combined.
10. Pour the mixture into a 1-gallon zip-top freezer bag and submerge the sealed bag in a bowl filled with ice water. Let stand, adding more ice as necessary, until cold, about 30 minutes.
NOTE: We used the bowl of our stand mixer and a clothes pin to help keep the bag upright for easier pouring.
11. When mixture is cold, pour it into your ice cream machine and process according to manufacturers instructions.
Transfer the frozen yogurt to an airtight container and with a rubber spatula, press the ice cream into a shallow and large container; the shallower the container and the more you press, the firmer / more compact the final texture.
SARAH SAYS: If the container is deep, the ice cream will take longer to chill and will be much more aerated and fluffy. I split the batch into several small and shallow containers.
It will last a week or two to about a month in the freezer.