Non-Fat Chocolate-Cherry Frozen Yogurt Recipe

by valentina on July 25, 2013

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Today I’m going to share something personal with you.  (Nothing too juicy.)

Earlier this year I was told by my doctor that my cholesterol (the bad kind – LDL), was “way too high.” I was totally taken aback.  I’m young (ish ;-) ), on the thin side, and for the most part, I eat a very healthy diet.  Turns out that genetically, I’m susceptible to this. Bummer!

Rather than take medication, I wanted to lower it myself.  Now you know I’m a big time foodie, so there’s nothing I stopped eating all together.  After all, food is a huge part of my life, and I develop recipes almost daily, tasting them all the while.  So I just cut way back on foods with a lot of saturated fat.  After about 3 months, I was tested again, and my LDL cholesterol number dropped by 75!

As a result of this, I created a few delicious fat-free desserts to satisfy my sweet tooth.  This chocolate yogurt recipe is one of my favorites.  It’s extremely rich and creamy, and if no one told you, you would never guess it’s made with fat-free milk and yogurt.

Yes, I’ll continue to be careful so the number doesn’t go back up.  And no, I’m not going all healthy on you!  :-)

Oh, and don’t forget . . . .

“Share The Love” Cooking Giveaway!  You cook, I give. Choose a recipe, cook & have fun, for a chance to win an awesome foodie prize (there are 10!).


Non-Fat Chocolate-Cherry Frozen Yogurt Recipe

Prep Time: 6 hours, 15 minutes

Yield: Makes 1 quart


4 cups non-fat plain yogurt

1 cup non-fat milk

2/3 cup sugar

1-1/2 teaspoons vanilla extract

1/3 cup cocoa powder

1-1/2 cups fresh cherries, pitted and halved

  1. Line a large, mesh strainer with a thick paper towel and place it over a large, deep mixing bowl. Add the yogurt, cover with plastic wrap, and let it strain the refrigerator for at least 6 hours, and ideally overnight. (Straining the liquid from the yogurt will help prevent your frozen yogurt form being too icy.)
  2. Add the milk, sugar and vanilla to a small saucepan. Place it over medium-low heat and warm it just long enough to dissolve the sugar. Set aside to cool.
  3. Remove the yogurt form the refrigerator. Carefully "pour" the strained yogurt into a large mixing bowl, and mix in the cocoa powder.
  4. Add the cooled milk mixture to the yogurt and stir until everything is incorporated and it's a very smooth. Fold in the cherries, cover with plastic, and place in the refrigerator for at least 4 hours, and ideally overnight.
  5. Transfer to an ice-cream maker, and freeze according to the machine instructions.
  6. For soft serve, serve immediately. Otherwise, place the frozen yogurt in an airtight container in the freezer. (It freezes very hard, so let it sit out until it's soft enough before serving.)

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{ 16 comments… read them below or add one }

Laura @ Family Spice July 25, 2013 at 3:48 pm

Oh we both have cherry ice cream on the brain! I just made some. I certainly agree that having a food blog hasn’t been the best thing for my health, but it certainly is fun. Kudos to you for lowering your cholesterol! Stay healthy, my friend!


valentina July 25, 2013 at 11:57 pm

Thanks, Laura. And hears to loving cherry season. :-)


Shannon July 25, 2013 at 4:08 pm

What kind of cherries did you use? Sweet or tart? When I make cherry ice cream, but I imagine with the yogurt taste tart ones would work as well.


valentina July 25, 2013 at 11:59 pm

Hi Shannon, I used sweet cherries. I agree though, tart would be delicious, too. :-)


Shannon July 25, 2013 at 4:09 pm

That was supposed to say I usually use sweet… oops! haha


Stephanie, The Recipe Renovator July 25, 2013 at 4:21 pm

Valentina, congrats on such a great result! I had the same thing happen, which is why we went plant-based (about 95% of my diet is now vegan). Mine dropped 40 and my husband’s dropped 60 points, all LDL.

This looks lovely!


valentina July 26, 2013 at 12:01 am

Thanks, Stephanie! xo


Arthur in the Garden! July 27, 2013 at 12:32 pm

So wonderful!


Ash- foodfashionparty July 27, 2013 at 4:58 pm

This looks so delicious. I am in love with greek yoghurt and this would be such a guilt free treat.


Deb July 28, 2013 at 1:49 am

Too much butterfat is never a good thing! And I don’t think it would be missed in the voluptuous Non-Fat Chocolate and Cherry Frozen Yogurt! What a splendid dessert, all the pleasure but without the pain!


Colette (Coco) July 29, 2013 at 7:50 pm

Valentina bella, that looks WICKED delicious.
I’m making some tonight w white cherries and white chocolate chips! xo


David August 4, 2013 at 5:41 pm

I am dealing with the same issues and am baking with skim milk and less butter – it is hard at first but gets easier! Brava for lowering your numbers! This frozen yoghurt sounds mind-numbingly good and I will be making it this weekend. Did you use Greek yoghurt or just plan old plain yoghurt? I can see adding bits of candy cane in this at holdiay time, too!


valentina August 6, 2013 at 4:13 am

David, I did use Greek yogurt, which adds a stronger flavor than regular. If you generally prefer Greek yogurt, I’d use it. Otherwise, regular plain is delicious, too. :-)


David August 16, 2013 at 10:43 pm

I forgot to tell you how incredibly creamy and thick this was! Absolutely delicious! xox


Emily Rodgers August 29, 2013 at 6:43 am

Thanks for this wonderful article about Non-Fat Chocolate-Cherry Frozen Yogurt Recipe, it looks yummy.


valentina September 3, 2013 at 3:33 am

Thanks, Emily!


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