Yeah , it's true , maybe it's cold in some places , we can't tell a lie ; Spring is back .
So jump out of your big jackets , boots and co. and go outside .
Some ideas if u don't know what to do ;
-U can clean up ur room (it's not a joke , it's very helpful)
-Go shopping with friends (Primark's got new collection , just fabulous !)
-Start making ur own Frozen Yoghurt ! ( Recipe is in this post)
-Start flirting to find a Boyfriend ;)
-Watch cool movies like "Pitch Perfekt" or "Spring Breakers" ! (Love the first and i'm waiting for Spring Breakers ;D )
-Do something useful with ur life :D
Okay .
Fro-Yo Time !
I got this recipe from www.101cookbooks.com ;
"
A Frozen Yogurt Recipe to Rival Pinkberry's Recipe
Pinkberry Frozen Yogurt has nothing on the frozen yogurt recipe I just tried from
David Lebovitz's new cookbook -
The Perfect Scoop. In front of me was a book brimming with both exotic and classic ice cream flavors, so it might seem a bit peculiar to go the frozen yogurt route, I know. But Wayne has been gone all week and knowing how much he loves yogurt, I thought I'd chip the freezer burn off my ice cream maker and churn up a batch of frozen yogurt for him to enjoy when he gets home from the airport.
Let me tell you, I was expecting something good, but in all seriousness, I may never (ever) go back to ice cream. And before you can say it, I'm not just sucking up to David because he's a friend (and he put me in his book), his simple, simple recipe served as inspiration for a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And believe me, as a California native, I know good fro-yo when I taste it. It is a rare thing.
You might be tempted to add sweet swirls or chocolate-y chunks. I say don't - restrain yourself. Enjoy this one straight the first time around, and then decide.
I use a little
Krups Ice Cream Maker, and it has served me well for years. Batch after creamy batch. David has some ice cream maker recommendations on his
Amazon page as well.
I'm off for Napa for a few days for the TASTE3 Conference. I'll link to a few of the highlight videos after this year's event when I'm back (and they are uploaded), but in the meantime if you are curious, I'll leave you with
one of the favorite talks from last year - Bryant Simon, Professor of History and Director of the American Studies Program at Temple University,
on Starbucks.
Vanilla Frozen Yogurt Recipe
Heidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart. "
So , if you want more recipes , go to the site , they have just fabulous things (to eat)
If u don't know what a GOOD and BEAUTIFUL Fro-Yo looks like , u can look at this pics:
And the toppings ;
Hmm . Okay . I am very hungry right now .
Sooo , hope this little post was helpful , comment please :D
:I found these pictures on google , i didn't own them:
Xoxo , Cherry :D
