Frozen Yogurt Is Breakfast Food
Eating a frozen dessert for breakfast seems like the ultimate morning riot. Not only is this the “wrong” time of day, but starting the day with all that sugar is a bold choice, though not much bolder when you think about it than starting the morning with a cinnamon roll.
But it makes sense to start the day with frozen yogurt, especially in the summer months, and double up, especially if you don’t have air conditioning (although I really hope you have air conditioning).
I’m not suggesting you swap Starbucks morning run for Pinkberry, but that’s mainly because I don’t think they open so early. I suggest you make your own (fairly sweetened) honey-vanilla froyo with Greek yogurt to make you feel good about all the protein, while adding a little whimsy and fun to your day before dinner. There are many frozen yogurt recipes (and a few decent store-bought options (like frozen kefir ), but I love the modified version of this recipe from Cooking Light (I use more honey and higher fat yogurt). DIY you need :
- 2 cups Greek yogurt (I prefer fatty here)
- 3 tablespoons honey
- Contents of one vanilla pod or 1 teaspoon of vanilla extract
- 2 tablespoons heavy cream
Combine everything except heavy cream in a bowl and stir to combine. Transfer to a freezer bag and gently press the mixture against the edges of the bag, releasing as much air as possible before sealing. Place it in the freezer and freeze it until it’s frozen (at least three hours).
Break the mixture into pieces, toss them in a food processor along with the heavy cream, and let the child shake until the mixture is completely smooth. Immediately pour the yoghurt dough into a bread pan and cover with plastic wrap, pressing it against the froyo surface. Return it to the freezer for a couple more hours, then scoop up and serve with sugar flakes (if you’re feeling naughty) or fruit (if you’re feeling virtuous).