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.
Here’s another delectable fat-free dessert — Fresh Strawberry Granita.
You never know when you’ll want/need a bite!
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!).
- 4 cups non-fat plain yogurt
- 1 cup non-fat milk
- ⅔ cup sugar
- 1-1/2 teaspoons vanilla extract
- ⅓ cup cocoa powder
- 1-1/2 cups fresh cherries, pitted and halved
- 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.)
- 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.
- Remove the yogurt form the refrigerator. Carefully "pour" the strained yogurt into a large mixing bowl, and mix in the cocoa powder.
- 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.
- Transfer to an ice-cream maker, and freeze according to the machine instructions.
- 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.)