Homemade Yo-Yo-Yo

Nat·a·lie (nat-uh-lee): Connoisseur of frozen yogurt. All frozen yogurt. 

I, Natalie, am proud to admit that I am trendy. I am a fan of the icy, creamy, cold confection that is raving the nation. And always will be. Whether it's homemade, gourmet, or pay by weight, my deep infatuation for frozen yogurt will burn on. I love it, I love it, I love love love it.


With great Passion comes great Responsibility. I feel I have a duty to inform the less knowledgable about the ups and downs of this life-changing food.


Facts of Frozen Yogurt
Fact #1: Yogurtland is the best pay by weight frozen yogurt parlor. I have tried more than my fair share of tarts, vanillas, chocolates, and pistachios. Yogurtland wins, hands and feet down. Always.

(cutest new Yogurtland trend. Get to know Hello Kitty here!)

Fact #2: Freezing your own yogurt is easy. Simply buy your favorite flavor and stick it in the freezer. Easy.
Fact #3: Freezing your own yogurt is real unpleasant if the type you bought is all separated and watery. Make sure to buy a brand that you don't have to stir before eating. Otherwise, gross.
Fact #4: Yes, most frozen yogurt has many healthy qualities (live and active cultures, protein, calcium, etc.) but it still has plenty of sugar. Some may claim the "fructose" they use is a better form of sugar, but sure is sugar and it will always break down into glucose. End of discussion.
Fact #5: I love every single gram of sugar frozen yogurt has to offer.


Here is a homemade recipe from 101 Cookbooks  
Vanilla Frozen Yogurt
Ingredients:
3 cups Plain Greek-style Yogurt
3/4 cup sugar Conversion Chart for Truvia Natural Sweetener 
1 teaspoon Vanilla Extract (optional)

I chose Voskos Non-Fat Greek Yogurt. It was on sale, because the expiration date was nearing. But that don't scare me :)

Instructions:
Mix all ingredients until sugar is dissolved. Refrigerate for 1 hour. Freeze in ice cream maker according to manufacturer's instructions.

I didn't have ice cream maker, so I just stuck it in a tupperware container in the freezer and stirred every 1-2 hours. Do this 4-5 times. It won't have the same texture, but still very very good.