Tangy Frozen Yoghurt
By Joe
Source: Serious Eats — Max Falkowitz, Frozen Yogurt.
A frozen yogurt recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Sweeten and chill. Beat the yogurt with the sugar and salt until the sugar has fully dissolved. Cool the mixture in an ice bath, or in the fridge, until it reads at least 7°C on a thermometer.
- 2
Churn. Churn it in an ice-cream machine following the maker's directions, then pack it into a sealed box and freeze for 4 to 5 hours before scooping.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 2.9 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.24 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 132 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 169 kcal |
| Protein | 4.1 g |
| Carbohydrate | 30.5 g |
| of which sugars | 30.5 g |
| of which free sugars | 24.9 g |
| Fat | 3.8 g |
| of which saturates | 2.5 g |
| Fibre | 0 g |
| Salt | 0.32 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
