The Genius Dessert for weight watchers – Froyo, 3 ways

The dessert world is not a secular place, you know. I didn’t think of it that way until I started on project 50k (my weightloss project). I remember when I waited for dessert course in delicious anticipation. It was my favourite course. Tiramisu or Rum chocolate mousse or pannacota or .. ? I ate but with latent guilt. There aren’t very many options for people watching their weight.

Delicious FROYO - 3 WAYS

 

It’s hardest when your friends are eating dessert and they coax you to have a bite too. You have a good mind to snatch the bowl from your friend and gobble it all up. Instead you demurely refuse citing a resolve that you very much doubt and pray that he finishes it up before you change your mind.

Beet khova froyo

I can manage most days when I have nothing within reach. But sometimes I just need something sweet and creamy. Enter FroYo or frogurt or frozen yogurt. It’s almost better than ice cream especially when you don’t want something as sweet, when you’d like something more complex, something sweet yet slightly tangy and with that luscious velvety mouth feel.

Beet Khova froyo

The base for froyo is fresh thick yogurt. Our regular homemade or store bought curd/yogurt is just not thick enough for dessert. So start by straining yogurt to make hung curd/yogurt. Simply place a sieve inside a bowl, line with a cheesecloth and pour yogurt into it. Place the entire set-up inside the fridge overnight. Thick cheese-like yogurt will be ready in the morning.

Basic Vanilla Froyo

If you want to keep it really simple, add good quality vanilla extract (like Fabflavours, that has a huge variety of flavour options to choose from) and sugar to the strained yogurt and blend. Freeze for 5-6 hours and scoop into bowls for a velvety smooth, creamy, tangy- sweet vanilla fro-yo. I like it at soft-serve stage. So I let it soften a bit before digging in.

If you’re in the mood to try new flavours, then give these flavours a shot. I came up with them in a fit of creativity and inspired adaptation. The Fabflavours contest on Home Bakers Guild was the push I needed to dive in and do this. Thank you to Home Bakers Guild and Fabflavours for that!

Beet Khova Froyo

Beet khoa froyo

The inspiration for the beet-khova froyo comes from the beetroot halwa that my periamma made often when we were little kids. The lovely inherently earthy sweetness of beets marries with the rich sweetness of the khova to make a beautifully balanced luxuriant sweetness that is reminiscent of the ghee laden beetroot halwa that drew us in from our play.

Carrot cardamom coconut milk Froyo

Carrot cardamom coconut milk froyo

Carrot-coconut milk is my maamiyaar’s beauty drink of choice which served as the starting point for my carrot-cardamom-coconut milk flavour of froyo. This might just be my most favourite flavour (this carrot kheer is more proof). I have a weakness for anything coconut milk and this carrot-coconut milk froyo makes me weak in the knees. Cardamom kissed coconut milk enrobes this froyo in mellow-sweet coconutty languor. Oh my! You have to try this one. I promise you’ll love it.

carrot cardamom coconut milk froyo

Cherry Dark chocolate Froyo

cherry dark chocolate froyo

The idea for the third froyo came from blankly staring at my fridge everyday lost in thought. I knew I had some leftover dark chocolate and cherry pie filling sitting in the fridge. So was born the dark chocolate-cherry froyo. This by far is the creamiest of the froyos (and a nightmare to photograph!). I admit I was sceptical about mixing chocolate and yogurt but I really need not have worried. Chocolate-cherry fro-yo seems meant to be. It is like a chocolate cheesecake in froyo form. It is chocolatey with tangy undertones and the little cherry bits add a cheery punch to every bite.

 

This fro-yo episode has been my best recipe testing experience. I’ve never had as much experience on my first attempt ever. I am overjoyed. I know I am going to be making these fro-yo desserts again and again. I’ve fallen in love with fro-yo. You could quite easily pour them into Popsicle moulds to make froyo popsicles. If you want to make them even creamier, I suggest cooking a slurry of corn-starch in milk and blending that with the rest of the ingredients. Adding cream or condensed milk can also help but they come with the price of more calories. So go ahead, make these delicious froyo desserts. Let me know your favourite flavour.

Froyo (Frogurt - Frozen Yogurt) - 3 ways
Serves 3
3 delicious flavours of froyo that you can indulge in, guilt-free!
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Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Beet Khoa Froyo
  1. Beets – 2-3 medium sized
  2. Sweetened Khoa – 100 gm
  3. Hung curd/Strained yogurt – 1 cup
Carrot cardamom Coconut milk Froyo
  1. Carrots – 3 medium sized
  2. Cardamom essence – ¼ tsp or cardamom powder – a pinch
  3. Coconut milk – half a cup
  4. Hung curd/Strained yogurt – 1 cup
  5. Sugar – 6 tablespoons
Cherry-Dark chocolate Froyo
  1. Dark chocolate – 70 gm
  2. Cherry pie filling – 4 tablespoons
  3. Hung curd/Strained yogurt – 1 cup
  4. Sugar – 4 tablespoons
Beet-Khoa Froyo
  1. Place a colander inside a bowl. Line the colander with a cheesecloth and pour your curd/yogurt into it. Place the entire set-up overnight in the fridge. In the morning, you’ll find that most of the liquid has drained and you have thick, almost cheese like hung curd.
  2. Peel beets, chop roughly and steam for 15 minutes or till a knife slides through without effort. Cool.
  3. Transfer the steamed beets to a blender and blend to a smooth puree. To the blender add the hung curd and sweetened khoa. Blend in short pulses until everything is nicely mixed. Taste and adjust sugar. If you’d like it a little sweeter, add a spoon of sugar or sweetened khoa. Blend again. Remove to a container and freeze for 5-6 or more.
  4. Scoop beet-khoa froyo into bowls. Enjoy!
Carrot-cardamom-Coconut milk Froyo
  1. Place a colander inside a bowl. Line the colander with a cheesecloth and pour your curd/yogurt into it. Place the entire set-up overnight in the fridge. In the morning, you’ll find that most of the liquid has drained and you have thick, almost cheese like hung curd.
  2. Peel carrots, chop roughly and steam for 15 minutes or till a knife slides through without effort. Cool completely.
  3. Transfer the steamed carrots to a blender and blend to a smooth puree. To the blender add the hung curd, sugar, cardamom flavouring and coconut milk. Blend in short pulses until everything is nicely mixed. Taste and adjust sugar. If you’d like it a little sweeter, add a spoon of sugar. Blend again. Remove to a container and freeze for 5-6 hours or more.
  4. Scoop carrot-cardamom-coconut-milk froyo into bowls. Enjoy!
Cherry Dark chocolate Froyo
  1. Add the cherry pie filling to a small saucepan. Add sugar to it. Cook on low heat till the filling loses most of its liquid and is thick and jammy. Switch off and cool completely.
  2. Melt chocolate in a microwave on high in 15 second bursts stirring in between. Cool completely.
  3. You can mix this by hand using a whisk or go the blender route. If using the blender, blend hung curd and yogurt to mix and add the cherry filling at the end and pulse for just a couple of seconds. You want little cherry chunks in your froyo. Freeze for 5-6 hours or more.
  4. Scoop into bowls. Enjoy.
Food Better Be Good http://foodbetterbegood.net/
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