• Dora Cavallo




It is officially summer and I am so ready for it! Summertime reminds me of my childhood and the fun we had just being kids. I also loved playing around in the kitchen. One summer I had this idea of freezing everything so I could have a cool treat to enjoy after swimming or running around in the hot sun. These experiments didn’t always go over so well. I think it’s because I was too impatient to let it freeze completely or the fact that freezing chocolate milk in the carton is not such a great idea. Fast forward to today, and I’m still craving those refreshing treats for me and my busy family. Summer means easy recipes that don’t heat up the kitchen and are a cinch to make. One of my favorites is making my own frozen yogurt.

Just because it’s summer doesn’t mean we’ve slowed down. In fact, I feel like we’re as busy as ever. Keeping a batch of frozen yogurt in the freezer makes a delicious snack or dessert. It’s nice to start off with a vanilla base and then add in your favorite mix-ins. That is definitely the fun part. Today I am adding a chocolate ganache swirl and some wine roasted cherries to spoon over the top. If you don’t want to use wine you can use balsamic vinegar or skip it all together. I love the combination of tart, sweet and creamy. It hits the spot every time. I was taught to roast the cherries whole with the pit, then remove it afterwards. It will create even better flavor and you can double up the batch and add it to your favorite salad or use it as a toast topping.



Frozen yogurt can be deceptively hard. I think back to my chocolate milk fail and luckily I made a few adjustments this time around. The tricky part is trying to achieve a creamy texture without an ice cream maker. If you try freezing yogurt from the container, it tends to become quite icy so here are a few things to make it nice and smooth. It starts with a tub of Cabot Creamery Greek Triple Cream Vanilla Yogurt as your base. It’s already lightly sweetened with the perfect amount of vanilla, but you can always add some honey for some added sweetness. To make it creamy you need to add cream. Yes as easy as that. A little cream goes a long way and don’t forget to add a pinch of salt to balance everything out. I also like to add a spoonful of corn syrup to ensure creamy goodness.

Now find a container to freeze the yogurt in. Make sure that is not too deep and wide enough to get some nice scoops, like a standard sized 9-inch loaf pan or cake pan. Give it a few stirs during the freezing process. I did 3 stirs total and for my last one, I swirled in some dark chocolate ganache. Minimal effort and big scrumptious flavors. This is what summers are all about.

Do you have a favorite yogurt flavor? It’s too difficult to choose my absolute favorite, but you cannot go wrong with Cabot Creamery Greek Triple Cream Vanilla Yogurt. It has just the right amount of sweetness and indulgent texture. It’s a great way to celebrate National Dairy Month too. And don’t take my word for it. It won 1st place at the World Championship Cheese Contest. All of their dairy products are made with the finest ingredients and pure milk from the Cabot Creamery Co-op.



(Yogurt Base)

1 32 oz. container Cabot Creamery Vanilla Greek Yogurt

1/2 cup heavy cream

1/4 cup honey or sugar, optional

1 tablespoon corn syrup

Pinch of salt

(Chocolate Ganache)

4 oz. dark chocolate, chopped

1/2 cup heavy cream

Pinch of salt

Place cream in a small saucepan over medium heat and cook just until it is hot and begins to steam. Place chocolate and salt in a mixing bowl and pour cream over it. Let it sit for 10 minutes the stir until smooth. Let it cool to room temperature until ready to add it to the yogurt.

(Wine Roasted Cherries)

2 cups cherries

1/4 cup red wine, you can substitute wine with balsamic vinegar

2 tablespoons raw sugar

Toss cherries with red wine and raw sugar. Place them evenly on a sheet pan and roast at 350 degrees for 30 minute. Let the cherries cool and then pit and cut them in half. Place in fridge until ready to use.


Combine the yogurt, heavy cream, honey and corn syrup in a mixing bowl. Whisk until all the ingredients are full combined, 1 to 2 minutes. Pour into a pan and place in freezer for 45 minutes. Remove the pan from the freezer and give it a stir with a rubber spatula or large spoon. Continue this process 2 more times. On the last stir, drizzle the ganache over the top and use the spatula or spoon to swirl it into the yogurt mixture. Press plastic wrap over the top of the yogurt and freeze until set. Another 2 hours or overnight. To serve, remove pan from freezer and let it sit out for about 20-25 minutes so it’s soft enough to scoop. Spoon some roasted cherries over the top and enjoy.


Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


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