Frozen Assets
By Angela Denstad Stigeler
Summer really flaunts its fruits, giving us the delectable berries, melons and peaches that we yearn for the rest of the year in such copious quantities as to sometimes overwhelm. When you’ve got all this seasonal wealth, desserts are as simple as putting a fruit bowl on the table. But if you want to gild the lily, you can easily transform a simple peach into a lovely frozen treat for two in a matter of minutes—if you’ve got one frozen asset on hand.
Frozen yogurt, sweetened and flavored to your preference, allows you to customize a rich and creamy treat. Making it convenient means it’s all that much easier to take time for this healthful indulgence. A quick whir in a food processor is all that’s needed.
When the fruit is fresh, freeze the yogurt in advance; also, make sure to freeze some of the fruit for winter, when you can reverse the process. But mostly, take advantage of this easy treat to freeze time for a while, enjoying a true taste of summer.
Fresh Fruit Frozen Yogurt
4 cups (1 quart) plain Greek-style yogurt
1/4-1/2 cup sugar, to taste
1 teaspoon vanilla extract, or other flavoring as desired
2 cups sliced fresh peaches or other fruit
Combine yogurt, sugar and vanilla extract, or other flavoring, if using. Line an 8-inch by 8-inch square baking pan with plastic wrap, leaving enough overhanging to cover the top. Pour the yogurt mixture into the pan, cover with the plastic wrap and freeze for two hours.
Let the pan sit at room temperature for a few minutes until you can lift the frozen yogurt out by the plastic wrap. Use a chef’s knife to cut it into squares, place them into a gallon-sized freezer bag and store in the freezer up to one month.
When ready to serve, remove desired amount of frozen yogurt cubes from the freezer and pulse in a food processor to combine. When the yogurt starts to look creamy, add in an equal amount of fruit and pulse to incorporate. Serve immediately, or transfer to a bowl and refreeze. Let the frozen yogurt sit at room temperature for about 20 minutes before serving.
