Frozen Yogurt Slushy

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frozen yogurt slushy

I couldn’t resist sharing this fun and yummy summertime treat. One hot afternoon, with the kids all clamoring for a cold treat, I decided to let them be creative and make their own (instead of packing everyone into the hot car to buy something full of sugar).

I definitely acted as director on this project as the kids starting grabbing random ingredients they thought would taste good. After some debate and reasoning on my part, we had the agreed upon ingredients lined up on the counter. Out came the blender and in it all went. You guys, it turned out so good!

We dubbed our creation a Frozen Yogurt Slushy

 frozen yogurt slushy

Our secret ingredients were simple, homemade yummies that I already had prepared or were just in the fridge. Orange Marmalade – sweetened with honey, fresh strawberries, homemade coconut yogurt, and ice. Doesn’t get much easier than that does it? I also sneaked in some chia seeds just for a boost of omega-3 and fiber to go along with all the probiotic goodness from the coconut yogurt, and vitamins from the orange marmalade and strawberries.

To Make Coconut Yogurt/Kefir You’ll Need:

Yogurt maker or a quart jar

2 cans full fat coconut milk (NO added ingredients like emulsifiers or thickening agents)

Freeze Dried Yogurt Starter or a good RAW Probiotic (two capsules emptied)

Heat coconut milk in a medium sauce pan until it reaches a temperature between 107-112 F. Use a candy thermometer to check. Add in the yogurt starter or empty two capsules of probiotics in to the milk. Stir until it’s incorporated.

If culturing in a yogurt maker:

Pour coconut milk into yogurt maker. Turn it on and come back in 7-10 hours. Remove from yogurt maker and set in the fridge for 4-5 hours to set up and thicken. Since coconut milk is chemically very different from dairy milk you may not end up with a very thick yogurt consistency. Try putting the cans of coconut milk in the fridge before and only use the cream, leaving the watery liquid out. Prepare the coconut cream as directed above.

If culturing at room temperature (kefir):

Make sure the cans of coconut milk are room temperature. Pour into a quart jar and stir in the starter or probiotic. The lid should be just barely tightened to allow the gasses from the fermentation process room to move. Set the jar in a warm (68-78 degree F), dark pantry. In 7-9 hours move the jar from the pantry to the fridge and allow it to cool and set up for 4-5 hours.

Let’s ignore for a second the healthy factor and appreciate the fact that we had fun coming up with this recipe as a family.

I’m really not too much of a helicopter mom about what my kids eat and yes, there’s a time and place for that sugar-filled, artificially flavored, and multicolored Popsicle now and then. But, there’s really no other secret to getting kids to eat healthy except to lead by example and give them the opportunity to be creative with whole, real food ingredients.

Frozen Yogurt Slushy
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4 - 6 servings
 
Make your own simple and delicious summertime treat. It's like frozen yogurt and a slushy got married, but best of all it's made with whole, real food and no refined sugars.
Ingredients
  • ½ cup Orange Marmalade - Sweetened with Honey
  • 1 cup fresh or frozen strawberries
  • 1 cup coconut yogurt or plain dairy yogurt
  • raw, organic honey to taste
  • 1 tbsp. Chia seeds
  • 2 tbsp. - ¼ cup almond, coconut, or organic dairy milk if needed
  • 8 ice cubes
Instructions
  1. Toss each ingredient into a blender
  2. Blend for 2 - 3 minutes until smooth
  3. Enjoy right away!
Nutrition Information
Serving size: ½ cup

Food Lamor by Melissa

 


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