A refreshing treat on a warm Summer Day – Lightened up with less sugar.
Ingredients
- 4 medium ripe peaches, pitted and chopped (2 3/4 cups)
- 1/4 cup filtered water
- 3/4 cups pure cane sugar, organic
- 1/4 cup honey (can also use brown rice syrup)
- 1 cup buttermilk
- 2 cups greek yogurt, full fat or 2%
- 1/8 teaspoon sea salt
- 1 teaspoon lemon juice
Instructions
- Skin Peaches: Add water to a 1 quart pot – halfway filled. Bring to a boil. Cut an “X” in the bottom of the peach. Drop into the boiling water and cover. Check after 2 – 3 minutes, when the skin loosens, remove to a clean plate. When cool enough to handle, gently peel and discard the skin. Cut the peach in half, remove the pit. Coarsely chop, set aside.
- Frozen Yogurt: To a 9 inch skillet add: chopped peaches, water, sugar and honey. Bring to a boil, then reduce to a simmer. Cook gently until the sugar has just dissolved, while stirring, about 3 minutes. Remove from stovetop and cool slightly.
- Place the mixture into a 4 cup food processor and pulse until a coarse purée. I like some texture in the frozen yogurt. Cool.
- In a large bowl add: peach purée, buttermilk, greek yogurt, sea salt and lemon juice. Stir well with a wire whisk. Cover and refrigerate until cold, at least 2 hours, or overnight.
- Process the yogurt in your ice cream machine.
- Garnishes: Crunchy Granola, Fresh Thinly Sliced Peaches, Fresh Mint Sprigs. Note: This is a a tart-sweet recipe which I feel is well balanced - add 1/4 cup more sugar if you like a sweeter frozen yogurt.
See BLOG for more photos and instructions.
