Brown Sugar-Vanilla Frozen Yogurt is actually the ingredient list. Brown sugar + vanilla + yogurt = creamy and tangy goodness.
As I am writing this the temperature outside is nearing 110°, and my entire duct system, furnace and air conditioner are being replaced. Considering the old Day and Night system was new when my parents bought this house 50 years ago, that is a pretty good run for a major appliance!
But, while everything is being installed, we have no AC during a brutal heat wave in the Western states. So, I decided I needed a cold treat for these hot days.
The yogurt I used was a full fat goat milk yogurt, but that can easily be substituted with a lower fat cow or sheep milk yogurt. Just make sure it is plain yogurt with nothing added, just pure yogurt. No sugar, no coloring, no cornstarch, no carrageenan, just pure yogurt.
Brown Sugar-Vanilla Frozen Yogurt
- 1 quart plain yogurt
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- Follow the instructions from the manufacturer of your ice cream maker for preparing to freeze ice cream.
- In a large bowl, stir together the yogurt, brown sugar and vanilla until the sugar is completely dissolved.
- Pour the yogurt mixture into your prepared ice cream maker, and freeze until the desired consistency is achieved.
- Place yogurt into a sealed container and place into freezer until ready to use.
Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.
Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.
Click here for the recipe for Rotisserie Chicken, Heirloom Tomato and Feta Salad.
Check out the other recipes in the Rotisserie Chicken Makeover
Rotisserie Chicken Salad with Roasted Asparagus, Red Pepper and Cucumbers
Pesto Chicken Lasagna Roll-ups
Once again I show my age by referencing an old Eddie Murphy sketch from his Delirious video for my image. I can’t help it, it is ingrained in my brain because it is so incredibly funny. A classic. If you have never seen it, you can find it on YouTube.
But seriously, hot days need cool ice cream. It is summer and it is hot. A time to eat cold ice cream and ice pops while sitting on the front steps as the sun goes down.
Over at Mom.me, I have posted a few really decadent, delectable and delicious ice cream recipes. Click the links below to head on over and elevate your ice cream to a new level.
Mango-Ginger Ice Cream
Spiced Avocado Ice Cream
Chocolate Covered Cherry Ice Cream
Summertime is Avocado Love time!
Avocado season is in full swing here in California, where the BEST avocados in the world are grown. I may be a little biased of course, having grown up in California and having access to backyard avocado trees. We ate avocados before they became the fashionable culinary powerhouse that they are now.
I’ve been enjoying the avocados so much this summer and decided to go into my archives to share my favorite recipes using avocados.
I hope you love them as much as I do!
Avocado, Mandarin Orange and Jicama Salad With Key Lime Dressing
Skewered Steak Tips with Avocado Gastrique
Avocado and Potato Salad with Hatch Chile Vinaigrette
Spicy Avocado Goddess Dressing
Bacon Shrimp Avocado Dip