Introduction: Solo Greek Froyo Fo Sho

About: Designer. Thinker. Doer. Hiker. Lover.

I love frozen yogurt. I have an ice cream maker. This just seemed bound to happen.

Luckily, greek froyo is quite easy to make. I started with Fage's Plain Nonfat Greek Yogurt, but really you just want something without fruit already mixed in.

You will need:


- 16 oz container of plain, greek yogurt
- 3/4 cups sugar
- 1 cup Raspberries/raspberry puree
- 1 tablespoon vanilla extract

- A colander
- Cheesecloth
- A mixing bowl
- A whisk
- An ice cream maker (or you can just freeze it, but the texture won't be the same)

Step 1: Strain It!

To strain the yogurt, line a mesh strainer with a few layers of cheese cloth. Scrape 16 ounces or 2 cups (480g) of plain yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate.

Step 2: Puree It! Mix It! Freeze It! Eat It!

Puree your fruit of choice and mix the fruit in the yogurt and sugar, if you like. I left out most of the sugar since the fruit puree adds sweetness.

Put the mixture in your ice cream maker just as you would with any other ice cream or sorbet mixture. Freeze to your liking - you might even put the canister back in the freezer to firm up the consistency a bit before serving.

Next, add any toppings you like and eat it up!