I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Peach Delight Frozen Yogurt

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Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes, and even poached apples or pears with most of the juices drained. Simply follow the basic recipe and adjust sweetener (use sugar if you prefer) to taste. I add a little sugar to the fruits to get the juices running; you can skip that step if the fruit is already juicy.

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Peach Delight Frozen Yogurt

Ingredients

Scale

3 cups (24 ounces) Greek or regular plain, full-fat yogurt

2-cups white or yellow peaches or nectarines, finely chopped

About 2/3 cup honey (1/2 cup agave), or to taste

11/2 teaspoons Rain’s Choice Tahitian Vanilla Extract

1 teaspoon ground cinnamon (optional)

Instructions

Peel and finely chop fruit, or put in food processor and pulse into finely chopped. Place in a large bowl. Stir in yogurt and blend well. Add honey, vanilla and cinnamon, if using, and stir well. Taste to adjust sweetness. You may also add a pinch of salt if you choose. Allow to sit for 30 minutes in the refrigerator, then transfer to ice cream canister and freeze according to manufacturer’s instructions.

Serve immediately or transfer to a freezer container and freeze. The frozen yogurt will be a lovely yellow-white or yellow-pink depending on color of nectarines or peaches and will have nuggets of scrumptious fruit.

Makes approximately 1 quart.

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Patricia Rain
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One Response

  1. This is one of the best peach frozen yogurt recipes ever! I tried it first as the recipe landed, then the next time with nonfat yogurt – don’t go to the trouble. Take a trip to the grocery for the full-fat variety. It’s totally worth the trip. If you have really sweet peaches, you can cut the sugar a little. I tried it with vanilla paste and it was delicious. Needless to say, we’re in the middle of a great peach season and I’m taking advantage of them.

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