This Soft-Serve Yogurt Creami is easy enough to make every day. Mix and freeze for 24 hours. Process with a Creami machine to make a fabulous soft-serve dessert tailored to your dietary wishes and needs. The frozen Creami will store in the freezer for weeks. Leftovers can be reprocessed to make them soft in a hurry.
1cup(227g)ultra-pasteurized low-fat milk - or whatever it takes to get to the fill line
Instructions
Add 1 cup plain Greek yogurt (or regular yogurt) to a Creami container.
Add 1½ teaspoon instant espresso, 3 packets Splenda or sugar to taste, ½ teaspoon vanilla extract, and ¼ teaspoon guar gum. (Remember that when this mixture is frozen, it will not taste as sweet. Taste and adjust according to your sweet tooth.)
Pour enough milk into the Creami container to bring it to the fill line.
Use an immersion blender or whisk to blend until creamy.
Place the Creami container in the freezer for 24 hrs.
When ready to eat, process the Creami on the Lite Ice Cream setting. If the mixture looks powdery when finished, add a tablespoon of milk, cream, or yogurt and respin. Eat immediately.
If you have frozen yogurt left over, put it back in the freezer. You can either re-process it when you get ready or let it sit on the counter until it's soft enough to eat.
Notes
Notes:
This recipe contains more protein, depending on the kind of milk you use. Ultra-pasteurized milk, like Fairlife, contributes significantly more protein than listed here.
A thin layer of ice often remains around the interior wall of the Creami container when using low-fat ingredients after processing. My solution? I heat the frozen Creami straight out of the freezer in the microwave on HIGH for 30 seconds. Then I set the Creami container into a bowl of hot water for 1-2 minutes to melt the icy layer before processing it with the Ninja Creami machine.